We’ve all done it. Started a recipe thinking we had everything we needed only to get to a critical stage and found out we are missing a key ingredient. A string of curse words later, after checking with the “go-to” neighbor, we are begging our kids who drive or our spouses to run to the store for what we desperately need to save our cooking creation.
Today I ran into an even tougher situation. I had no Condensed Cream of Celery Soup to make the comfort food I was having a big craving for: my Mom’s Tuna Noodle Casserole. But I had no one to bail me out! No one was home next door, my son has moved a state away (to avoid the emergency runs to the store??? hmmm… ) and my husband was still at work and nowhere near to coming home. FML!
Time to create a fix from what I had in the cupboard…First things first, I needed a creamy, thick base for the soup. Milk & Cornstarch would take care of that. The rest should be a piece of cake, right? Just some seasonings and the main ingredient, chopped celery.
Scratch Condensed Cream of Celery Soup
- 1 cup cold milk
- 2 Tbsp cornstarch
- 3/4 C chopped celery
- 2 TBLS olive oil
- 1 1/2 Tbsp butter
- 1 chicken bouillon cube
- ⅛ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp Salt-Free Seasoning (Mrs. Dash type) I use McCormick Perfect Pinch Original All Purpose
- In a small pan, saute’ olive oil and the celery for 2 minutes over medium-high heat.
- Reduce heat to low and add the bouillon cube (crushed), pepper, onion powder, garlic powder, and all-purpose seasoning. Stir to combine and let it continue cooking until you complete the next step.
- In a small saucepan, over medium heat, combine the cold milk and the cornstarch.
- Bring to a boil, whisking constantly then whisk in the butter it melts and the sauce begins to thicken
- Immediately add the celery mixture.to the sauce and cook another 30 seconds.
- Remove from heat and set aside to cool until you need it for your recipe.
It took 10 minutes start to finish, made just a bit more than a 10.75 ounce can from the store, had no preservatives, no added salt and was lower in fat and calories because I used 2% milk to make it. Win-Win!
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