I've been trying desperately -- for both nutritional and economic considerations -- to all but eliminate meat from my family's diet. And especially because this soup used all of the same ingredients I've always used when making my "meaty" soups (celery, carrots, onions, pepper, flavored stock, butter flour, etc.) I thought I'd try it. And I'm glad I did. I scaled the recipe to 10 and added a potato (as a thickener). After about 45 minutes, I pureed all of the vegetables. Even with the added potato, the soup was a bit thinner than we would have liked, so I lined all of our bowls with some PepperJack cheese, added a couple of crackers to mine and served my husband's and grown son's over some leftover Barley. Once we adjusted to "all that celery" (but, then again, isn't celery what a cream of celery soup is supposed to taste like?), we all agreed that if this is what it's going to be like being a vegetarian, it's OK by us. (PS: I made half the recipe in my soup pot for "immediate consumption" and tossed the rest of the ingredients into my CrockPot. BY REQUEST, I will be filling all lunch thermoses with this soup and serving it again tomorrow night. Now, THAT's a 5!)
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