Ingredients
Scale
- 3 tablespoons butter
- 1/3 cup celery finely chopped (1 stalk of celery)
- 1/3 cup onion (finely chopped (1/2 onion))
- 2/3 cup mushrooms (finely chopped (~3 oz., or about 5 mushrooms))
- 1 clove garlic (minced)
- 3 grinds of black pepper
- 2/3 cups whole milk
- 3 ½ tablespoons whole wheat pastry flour
- Salt & Pepper to taste (I use about ½ t. of salt or seasoned salt)
Instructions
- In a 3-quart saucepan melt butter over medium low heat.
- Sauté the onion, celery, mushrooms, and garlic until soft.
- Add pepper
- Whisk flour into milk. Slowly pour milk/flour mixture over the vegetables.
- Warm the soup over medium heat, don’t let it boil.
- When the soup has thickened to a desired consistency, season to taste.
Notes
We recommend using organic ingredients when possible.
If your recipe calls for Cream of Celery or Cream of Chicken Soup, this is still a great substitute.
If you prefer you can reduce the amount of mushrooms and increase the celery and onions for a less mushroomy flavor.
If you’re looking for a gluten-free option to thicken up this condensed soup alternative try potato flour.
To enjoy as a soup, add about ½ cup milk for every cup of condensed soup. Add more milk to get the soup to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: and Broths, Chilis, Soups
- Cuisine: American
