Friday, October 28, 2011

Cream of Celery Soup

This is one of my favorite "cream" soups to cook with!!  It adds so much flavor to chicken:)  You can change it up as well and just add a different "main ingredient"....such as mushrooms for Cream of Mushroom Soup....cooked chicken - asparagus....I think you get the picture.  Very easy soup to make!

2 cloves garlic, minced
1/2 C small onion, diced
1/2 C main ingredient, diced
1/4 C unsalted butter
1/4 C flour
1 C milk
3/4 C broth or stock ~ I used veggie broth

**If you would happen to make Cream of Chicken you could just use chicken stock ~ mushroom soup maybe veggie stock**

Saute garlic, onion and main ingredient and set aside. Melt butter over medium heat.
Whisk in flour and cook for an additional 2 minutes.  Add milk & broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce to a simmer *stirring regularly* until it reaches desired consistency (about 10-15 minutes).  Season to taste with salt & pepper. Use as you would use a condensed soup from the grocery store.  This can be refrigerated up to 4 days or freeze.

If you freeze, freeze in batches in either pint or quart sized freezer bags. You can also add the soup to your recipe and freeze the whole recipe.

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