“Can” of Cream of Celery Soup

The “can” of cream of mushroom soup post continues to one of my most popular.  And while it doesn’t get the same kind of attention, there is also a “can” of cream of chicken soup post.  One can also make a “can” of cream of celery soup.  This is for using in casseroles or slow cooker recipes.  It is not meant to be eaten as is.

 Blog-Cream of Celery

All the steps are the same as the cream of chicken and cream of mushroom recipes.  Simply replace the mushrooms or chicken with 1 ½ cups chopped celery.  Make sure to sauté it first like the following picture.   

 Blog-Cream of Celery2

I once was in a hurry and forgot to sauté the celery.  I thought maybe the celery would soften up in the oven while the casserole baked, but it did not.  Too much crunch in a creamy casserole is not good.

After you sauté the celery, follow the picture tutorials in this cream of chicken soup post or this cream of mushroom post

Enjoy in your favorite comfort food recipe!

Also shared at Mostly Homemade Mondays.

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4 Responses to “Can” of Cream of Celery Soup

  1. Kendra says:

    I. Hate. Canned. “Cream of” soup. I do the same thing!

  2. Lori Brown says:

    Are these cream of soups able to be frozen or maybe preserved some way so that they can be used at a later time? I would like to make a big batch for later use. How long do they last in the refrigerator or are they a make it as needed item?

    • admin says:

      I have tried freezing the cream of mushroom soup. It worked okay, but upon thawing it became runnier than I’d like. At first it seems labor intensive to make this right before using it, but after one or two times, it becomes so easy that making it as needed doesn’t seem to bother me anymore. I don’t know much about canning so I don’t know if that would work or not.

      Thanks for coming by. I hope you find these recipes helpful!

  3. Thanks for sharing on Mostly Homemade Mondays! Please join us again tomorrow 🙂

    Kelli (www.thesustainablecouple.com)

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