Gluten Free Condensed Cream of Celery Soup
This Gluten Free Cream Of Celery Soup recipe is like the canned condensed soup. This is a good substitute for casserole and crockpot recipes.
Servings: 2 "Cans"
Cost: 1.00
Ingredients
- 1 Stalk Celery, Finely Diced
- 2 Cups Cold Milk
- ¼ Cup Cornstarch
- 4 TBS Butter, Divided
- 2 tsp Gluten Free Chicken Bouillon
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Dried Parsley
- ¼ tsp Dried Thyme
- ⅛ tsp Celery Seed
- ¾ tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Heat a small sauté pan over medium heat with 1 Tablespoon melted butter
- Once the butter is melted sauté the celery for 3-5 minutes until soft.
- While the celery sautés, in a small saucepan, whisk together the milk and cornstarch.
- Over medium heat, add the remaining ingredients, except for celery and give it another whisk.
- Whisk frequently as the butter melts and let the mixture come up to a boil.
- Once boiling, simmer until thickened. About 30 seconds to 1 minute.
- Remove from heat and stir in celery.
- Divide the mixture in half for using or storing.
- Use one half of the recipe to substitute for one can of condensed soup in your recipes.
Video
Notes
This recipe makes 2 “cans” of condensed soup. I find it easier to make it once and have on hand for later. Simply cut the ingredients in half to make a single can amount.
To Store the Soup
Refrigerate – Store covered and use within a few days. After refrigeration give it a good mix before adding it to your recipe as it will have thickened considerably.
Freezer – Place into a freezer bag or container, label and freeze. Thaw before using and give it a good mix before adding it to your recipe as it will have thickened.