Sometimes recipes call for canned creamed soups and most of those soups contain flour. I can’t have those soups so I have to make my own. This week I’d like to share homemade cream of celery soup.

Cream of Celery Soup

1 1/2 cups celery, diced

1 cup water

1 chicken bouillon cube or small packet

2 cups milk

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. celery salt

2 tbsp. cornstarch

1 cup milk

In a large saucepan combine diced celery, water and chicken bouillon. Bring to a boil and simmer until the celery is tender. When tender, remove from heat and use an immersion blender to puree celery. If you don’t have an immersion blender, put the celery mixture in a regular blender to puree but be careful, you may have to let it cool down a little first. Add a little of the 2 cups of milk to puree if needed. Add the rest of the 2 cups of milk, salt, onion powder and celery salt. Heat to a simmer. Mix the cornstarch in the remaining 1 cup of milk, stir until smooth. Add to the celery mixture, cook and stir until thickened. There now you have homemade cream of celery soup to use in recipes.