This was so easy!! I have never made any kind of a cream of soup before. I am making a new recipe, Chicken and rice casserole and it called for cream of celery soup. I had everything on hand to make the casserole, except for the soup. But at the same time, I also had everything to make the soup. I got the soup recipe off of All recipes.

INGREDIENTS
3/4 cup chicken stock
3 ounces celery, coarsely chopped
1/2 ounce carrots, julienned
1/2 ounce onions, chopped
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground white pepper
3/4 cup hot milk
1 tablespoon margarine


DIRECTIONS
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

Please note that I did not strain the soup. I figured since it was putting it in a casserole that the veggies would add some more flavor, plus more color.

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Congrats on the great turn out-good job!!

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