3/4cupregular chicken stock or vegetable stockI prefer chicken
1/2cupheavy creamwarmed
4Tablespoonsall-purpose flour
2tablespoonsceleryfinely diced
2tablespoonsmushroomsfinely diced
1/8teaspoonsaltplus more to taste if needed (see note)
1/8teaspooncelery salt
1/8garlic powder
1/8onion powder
1/8black pepper
Instructions
Add stock to a large sauce pan and bring to a light boil.
In a small bowl add the warm heavy cream and stir in the flour until flour is dissolved.
Stir flour-cream mixture slowly into the stock, stirring constantly.
Reduce heat and add remaining ingredients.
Cook for 2-3 minutes or until thickened and celery is tender.
Condensed soup will thicken more as it cools
Taste and adjust the seasonings if needed.
Store in an air-tight container in the fridge for up to a week.
Notes
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)