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81a0dc92 8c70 459f ab21 f6d9486dc40e  2016 05 16 22 43 03
thirschfeld
thirschfeld

When I awoke this morning I had an urge to make cream of celery soup. Cream is a little bit of a misnomer since this version uses a roux and mushroom stock instead of dairy. Typically I make a roux using 3 tbs. unsalted butter with 3 or 4 tablespoons of flour. Once the roux is just a little past blonde but not peanut butter add 3/4 c. chopped celery, 1 minced shallot, and 1 clove minced garlic. The roux will seize up around the vegetables and this is when you add 2 cups of mushroom stock. To avoid clumps, stir until the liquid comes back to a boil. This is when the soup will thicken. Add salt and ground white pepper to taste. On this particular evening I decided to use the cream of celery soup to make a classic chicken, pea, and noodle casserole. #casserole #sauce #soup #dinnerathome