View source for Condensed Cream of Celery Soup

'''Vegetarian friendly!'''<br>
From the kitchen of Alicia Wingren<br>
Great for use in recipes that call for '''''condensed''''' cream of celery soup<br>
Yield: about 4 cups<br>

'''Ingredients:'''<br>
6 tablespoons butter<br>
1/2 cup chopped onion<br>
1 clove garlic, minced<br>
5 celery ribs (leaves are okay too!), washed and finely chopped (about 2 cups of chopped celery)<br>
dash of black pepper<br>
1/4 c. potato flour<br>
1 1/2 cups unsalted vegetable stock<br>
1 1/2 cups milk or cream<br>
1 1/4 teaspoons salt (omit if using salted stock, or just add to taste)<br>

'''Instructions:'''<br>
1. In a 3-quart sauce pan, melt butter over medium to medium-high heat. Add onion, garlic, chopped celery, and pepper. Cook and stir until onion is translucent and celery is tender (about 5-10 minutes, depending on how small you chopped your celery!).<br>
2. Stir in potato flour (mixture will make a sort of thick ball as you stir, but that's okay!). Add stock, milk, and salt. Continue to cook and stir over medium to medium-high heat until the soup comes to a boil. Let cook for 1 minute longer, or until thick.<br>
3. Allow soup to cool.<br>
NOTE: Can be frozen for later use.<br>