Not altogether TERRIBLE, but not very good, either, it lacks a lot of flavor, even when the vegetables are left in. If you're looking for a legitimate cream of celery soup, I would suggest taking out the stock completely and using a chicken bouillon or other chicken soup base equal to the amount of milk used (so, 1 tsp bouillon per cup of milk). Starting with a roux with the margarine/butter and flour, then pouring in milk and letting boil for a minute to thicken, and after thickening adding your cooked and partly pureed veggies to your taste. This recipe was WAY too brothy. Use something else!
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Not altogether TERRIBLE, but not very good, either, it lacks a lot of flavor, even when the...