Homemade Condensed Celery Mushroom Soup
Serves: about 1.5 cups
  • ¾ cup regular chicken stock or vegetable stock (I prefer chicken)
  • ½ cup heavy cream, warmed
  • 4 Tablespoons all-purpose flour
  • 2 tablespoons celery, finely diced
  • 2 tablespoons mushrooms, finely diced
  • ⅛ teaspoon salt, plus more to taste if needed (see note)
  • ⅛ teaspoon celery salt
  • ⅛ garlic powder
  • ⅛ onion powder
  • ⅛ black pepper
  1. Add stock to a large sauce pan and bring to a light boil.
  2. In a small bowl add the warm heavy cream and stir in the flour until flour is dissolved.
  3. Stir flour-cream mixture slowly into the stock, stirring constantly.
  4. Reduce heat and add remaining ingredients.
  5. Cook for 2-3 minutes or until thickened and celery is tender.
  6. Condensed soup will thicken more as it cools
  7. Taste and adjust the seasonings if needed.
  8. Store in an air-tight container in the fridge for up to a week.
You will need to adjust the seasoning deepening on how flavorful you broth is. I used chicken broth which was already pretty salty and flavorful so I didn't need much seasoning. Taste and adjust the seasoning until the flavor is bold. Since this is a condensed soup, it's good if it's on the salty side.

(Remember this is a condensed soup and not meant to be eaten as is. Use as you would a regular can of store bought condensed soup by adding it to recipes of adding water to create a soup)
Recipe by Divas Can Cook at https://divascancook.com/slow-cooker-meatball-stroganoff-recipe-crock-pot/