Source: Whole Foods for the Whole Family
Date tried: May 21, 2016
Yield: 6 servings
Time needed: 30 minutes
Like many soup recipes, this is basically a recipe for white sauce to which one adds a choice of ingredients. Today for the vegetables, I added mostly celery along with some onion and broccoli for a “cream of celery soup”. From the optional ingredients I added celery seed, salmon and a garnish of grated cheese. You may add any combination of fresh, frozen or leftover vegetables such as corn, potatoes, carrots, green beans, peas or celery, or whatever you need to use up. And don’t feel limited to the listed options either.
2 Tbsp. finely chopped onion
2 Tbsp butter
2 Tbsp whole wheat flour
3-3 1/2 cups milk’
1 1/2 to 2 cups chopped mixed vegetables
1/2 tsp. salt.
dash of pepper
1/4 tsp celery salt or celery seed
5 slices nitrate-free bacon, crisp-fried and crumbled
1 cup cubed ham
1/2 to 1 cup chopped cooked chicken
6 oz. to 1 lb. salmon,tuna, shrimp or crab meat
1/3 to 2 cups shredded Monterey Jack or Cheddar cheese
Make the white sauce:
Sauté onion in butter in saucepan until tender.
Stir in the flour briskly letting it get bubbly.
Add the milk gradually, stirring constantly.
Cover and cook over medium heat, stirring frequently, until mixture begins to boil and thicken.
Reduce heat to low, cover and simmer for 3 minutes.
Finish the soup
Add fresh vegetables, seasonings and any optional ingredients except cheese.
Cook over low heat until vegetables are tender (about 20 minutes)
Add any fresh or frozen vegetables and warm through.
Stir in cheese or add as a garnish when serving.