Learn how to make Homemade Condensed Cream of Celery Soup – it takes just a few ingredients and about 20 minutes to replace those cans of goo with a version you can feel good about eating!
Growing up, we ate a lot of casseroles, though most of the dishes my mom made used canned condensed soup. And not long ago, I got my hands on my grandmother’s old recipe cards, and guess what? Nearly every casserole recipe in her box used canned condensed soup.
If you want to know the truth, some days I still love eating those “old-style” casseroles from my childhood that used all those cans. And on days that I’m really busy, I still use them. I don’t know, maybe a food blogger shouldn’t admit that? But this is real life, people, and sometimes my life calls for convenience.
BUT, if I do have a few extra minutes, or when I’m making an extra-special casserole for a holiday meal (um, stay tuned for tomorrow’s post!), I do like to make my own version of the canned stuff. It really doesn’t take that much longer and is super simple to do. Plus, you need only a few ingredients: flour, milk, chicken or vegetable broth, onion, and celery (duh). And just a few spices for good measure.
In 10 minutes, you can replace those cans of congealed goo with ingredients you can feel good about eating. Not only that, but the taste beats anything you can scrape of that can hands-down.
- 1/4 cup butter
- 1 small yellow onion, finely chopped
- 5 celery stalks, finely chopped (about 2 cups)
- 1 large garlic clove, minced
- 1/3 cup chicken or vegetable stock
- 2/3 cup whole milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
- Melt the butter in a Dutch oven over medium-high heat. Add the onions, celery and garlic and cook until translucent, about 5 to 7 minutes. Add the chicken stock and bring the mixture to a boil.
- In a separate bowl, combine the milk and flour. Whisk together until the flour dissolves.
- Slowly add the milk mixture to the chicken stock mixture and whisk to combine. Add in the celery salt, pepper and thyme. Reduce heat to medium and bring the mixture back to a low boil, stirring constantly. Allow the mixture to boil for another 3 minutes, or until it begins to thicken.
This recipe makes 2 1/2 cups - or the equivalent of 2 cans of condensed soup (this soup is NOT meant to be eaten as-is). Use immediately in a recipe that calls for condensed soup, or refrigerate in an airtight container for up to one week.