Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Slice potatoes thin.
Thin out celery soup a little with milk or water.
In greased pan, line layer of potatoes.
Add soup.
Add salt, pepper, cheese and bread crumbs to each layer.
Repeat until all ingredients are consumed.
Bake in oven at 450\u00b0 without lid for 1/2 hour.
When mixture comes to a boil, lower temperature to 350\u00b0 until potatoes are done.
Place pork chops on top, if desired.
Simmer the corn in milk until tender. Add the cream of celery soup and butter.
Season with salt and pepper.
Simmer for a few minutes until thoroughly heated.
can of cream of celery soup and 1 can of water
NOTE RE AMT:.
Makes approx 2 cups of \"condensed\" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
add 1 can Cream of Celery soup and stir scraping the juicy
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
uart pot; add potatoes, carrots, celery, and onions; bring to boil
edium heat. Cook and stir celery and onion in hot oil
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Melt butter in a soup pot over medium heat. Cook and stir celery, green onions, salt, and black pepper in melted butter until slightly tender, about 5 minutes.
Stir potatoes, chicken broth, and water with celery mixture. Bring to a boil over medium-high heat, cover, and lower heat to a simmer until vegetables are softened, about 30 minutes.
Stir cream of celery soup, cream of chicken soup, milk with the potatoes mixture. Season with salt and pepper. Cook until heated through, stirring occasionally, 5 to 10 minutes.
Put margarine in saucepan.
Add celery, oysters and seasonings and cook until tender.
Add celery soup, milk and water.
Cook until soup boils up well.
Cook all ingredients (except milk, butter, cheese and cream of celery soup) until tender. Then add milk, butter, cheese and cream of celery soup.
Steam ground beef, garlic and onion together. Drain and put in a large soup pot. Add juice, sugar, bay leaf and cream of celery soup. Microwave carrots and celery until tender. Add to soup mixture. Simmer for 1/2 hour. Add salt and pepper. Serves 6 to 8.
Simmer on medium-low heat, water, hash brown potatoes, broth, celery and onion.
Add chicken soup, milk and celery soup. Melt in Velveeta cheese.
In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
Heat soup through, stirring occasionally, and serve.
Cut up celery.
Cook and drain.
Put celery in buttered baking dish.
Add drained chestnuts.
Mix undiluted celery soup, 1/2 cup milk and juice from chestnuts.
Pour over celery.
Spread cracker crumbs on top and spread melted margarine on top of cracker crumbs.
Bake at 350\u00b0 for 30 or 40 minutes.
Cook chicken until tender in water with seasoning, celery and onion. Remove chicken; cool and cut into small pieces and return to broth. Add bouillon cubes; bring broth to boil and add noodles. (Water may need to be added to the broth.) After noodles are cooked, add the cream of celery soup and heat through.
Combine onions, carrots, celery and pepper in chicken broth. Boil until vegetables are tender.
Add potatoes and whipping cream.
Simmer for 30 minutes.
Melt butter and stir the flour into butter.
Add this mixture to soup slowly.
Add can of celery soup.
Simmer.
Dice potatoes.
Put first 6 ingredients in large pot and cook on low until potatoes are tender.
Remove from heat and mash part of the potatoes until soup starts to get thick.
Combine celery soup and milk; mix well.
Add slowly to potato mixture. Return to heat and cook on low until bubbly.
Remove and serve with cheese on top.