We’ve been trying some less expensive recipes lately, and we found we really liked this one adapted from “Practical Produce." When have you ever tasted celery soup except from a can? Well, you’re missing something! My husband said “There’s something that really tastes good in here”. I thought it all tasted good, but home canned chicken broth that doesn’t taste like dishwater, and the butter for sautéing the vegetables can’t hurt! We topped ours with a teaspoon of sour cream (left from mixing up the muffins) and crumbled a little bacon on top, but it isn’t really necessary for the taste.
The rest of our economical meal included a simple chopped salad with homemade dressing, a homemade “morning muffin”, and a handful of garden raspberries Myrna brought to us at morning coffee time sprinkled over some home-canned peaches.
1 1/2 tablespoons Butter
2 cups Diced Celery -- and leaves if desired (8 ounces)
1/2 cup Onion -- diced (3 ounces)
1/4 teaspoon Basil
2 cups Chicken Broth -- (1 pint canned)
2 Tablespoons Flour
1/2 cup Milk
Salt and Pepper -- to taste
Sauté celery and onions in butter for 5-8 minutes. Add basil and broth and simmer 10-15 minutes.
Blend flour into milk, add salt and pepper. Add to soup, mixing well, cook, stirring constantly until soup thickens.
If desired, top servings with a teaspoon of sour cream and some crumbled cooked bacon.
Yield: "1 Quart” about 4 servings