I hate to purchase condensed cream soups! They all have msg and are very expensive so I created my own recipe. The proportions are approximate so bear with me.
Cream of Celery Soup
1/2 stick butter or margarine (I use butter)
3 Tbs. all purpose flour
2-3 cups chicken stock + or – a bit,
1 cup milk
2 or 3 stalks celery diced fine
Salt and pepper to taste.
Melt butter in pan over medium heat and saute celery for about 5 minutes. Reduce heat and add flour and mix well.
Slowly add chicken stock until the roux is slightly fluid. Add milk and simmer until it reaches desired consistency.
(Add more stock if it is too thick, simmer longer if it is too thin)
I use this in place of condensed soups at about 1 cup/can.