4.5 Stars ~ only due to 'margarine' and I normally do a roux as the base first - not recipe directions. Easily adaptable though. I scaled this way down using 2 cups each of stock and milk. 1/2 C was buttermilk I needed to use up, just saying. I made this for tuna casserole as I'm weary of Crm of Mushroom soup :) I had 1/2 lb of chopped up celery I froze waiting to make this. Got that out and churned it around in my manual chopper bowl where you turn the blades with a handle on top. Due to the celery being seriously minced, I didn't strain. Also, I added 1 t. dill weed and a bit of lemon juice as I was using with tuna. Most any cream soups I grate in some fresh nutmeg as well. I sauteed the celery and onion in 1/4 C butter. I did add 3 lrge cloves of roasted garlic I pasted down. So, added 1/4 C flour, cooked it for a minute or so then slowly whisked in the stock 1st. Then added the milk, 1/4 C at a time. Oh right, I spaced out the carrots but I didn't miss them. I did simmer soup longer, whisking around occasionally. Soup turned out nice and tasted really good in my tuna casserole. I would eat it as a stand alone soup also and I could probably find other uses as well. Thumbs up! Easy to make and/or change a bit for your own preferences. Thanks!
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4.5 Stars ~ only due to 'margarine' and I normally do a roux as the base first - not recipe...