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Cream of Celery Soup Recipe

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This rich celery soup whipped up by Janet James of Bluff City, Tennessee will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing.
TOTAL TIME: Prep: 15 min. Cook:25 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook:25 min.
MAKES: 7 servings

Ingredients

  • 4 cups chopped onions
  • 3-1/3 cups water
  • 6 celery ribs, chopped
  • 4 teaspoons beef bouillon granules
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

Nutritional Facts

1 serving (1 cup) equals 144 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 1,120 mg sodium, 19 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  2. Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Yield: 7 servings.
Originally published as Cream of Celery Soup in Quick Cooking March/April 2005, p45

Nutritional Facts

1 serving (1 cup) equals 144 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 1,120 mg sodium, 19 g carbohydrate, 3 g fiber, 8 g protein.

Reviews for Cream of Celery Soup

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MY REVIEW
Reviewed Jul. 25, 2013

I changed the amounts of onion and celery so that it tasted more like celery soup than onion soup.

MY REVIEW
Reviewed Jan. 25, 2012

In addition to living vegetarian, I am serious about gluten free-with that said I used 1/3 cup soy flower and 1/3 cup heavy whipping cream and used a vegetable bouillion cube- threw in corn, frush mushrooms, sweet peppers and brocolli- although I was heavy handed with the sea salt it still had a nice flavor and was light and versatile. Would definitely make again.....

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