yummmm…..I have been making a lot of condensed soup casseroles lately because the hubs (a.k.a. “The Mayor”, tho not a real mayor!) is having problems with some teeth. They are expensive, and I haven’t found many acceptable substitute homemades, but this one is pretty darned tasty! I have always called myself a Cook. You know the name. I’ve used their popular products for decades, even mixing them up to create new and different soups.
Just wanted to say that your photography is beautiful and the recipe is fabulous. It’s so nice to be able to get away from the canned stuff with a great recipe like this. Thanks!
I admit that I, too, love casseroles. They are my guilty pleasure. I do not, however, buy canned condensed soups. I want to know what’s in them, so I’ve got searching for a recipe and landed on your lovely blog. Question– you don’t mention pureeing the soup (unless I missed that step). Is it necessary? Is the soup chunky? I’d make this strictly for making casseroles, and am curious if using my immersion blender is a necessary step. Thanks!
Can this be canned, as in jars, like home canning? If so, what would be the processing time? I’d love to have a bunch of this on my shelves as I grow my own organic celery.
I can’t read the ingredients. Can someone please help? I want to make this recipe as others call for oil and evapotared milk and I do not want to use oil.
This is perfect comfort soup for cold days, especially when it only takes 10 mins. Slurp.
Hmmm…I think I will try substituting the celery with mushrooms for a cream of mushroom version too. Thanks for the recipe 🙂
Yes–it’s fabulous with mushrooms!
I’ve pinned this and can’t wait to try this in recipes.
yummmm…..I have been making a lot of condensed soup casseroles lately because the hubs (a.k.a. “The Mayor”, tho not a real mayor!) is having problems with some teeth. They are expensive, and I haven’t found many acceptable substitute homemades, but this one is pretty darned tasty! I have always called myself a Cook. You know the name. I’ve used their popular products for decades, even mixing them up to create new and different soups.
I think I will have to rethink.
Just wanted to say that your photography is beautiful and the recipe is fabulous. It’s so nice to be able to get away from the canned stuff with a great recipe like this. Thanks!
I admit that I, too, love casseroles. They are my guilty pleasure. I do not, however, buy canned condensed soups. I want to know what’s in them, so I’ve got searching for a recipe and landed on your lovely blog. Question– you don’t mention pureeing the soup (unless I missed that step). Is it necessary? Is the soup chunky? I’d make this strictly for making casseroles, and am curious if using my immersion blender is a necessary step. Thanks!
Can this be canned, as in jars, like home canning? If so, what would be the processing time? I’d love to have a bunch of this on my shelves as I grow my own organic celery.
I can’t read the ingredients. Can someone please help? I want to make this recipe as others call for oil and evapotared milk and I do not want to use oil.
Hi,
thanks for this recipe!! I will never buy cans again! Can I make large batches and freeze them in the freeze for later use?
–Rebecca h.
Making the canned soups like this is important. I would like one for the beloved Tomato Soup. Cream of Mushroom could be made this way, I would think.