I fell in love with mushroom soup when recovering from a nasty bought of gastroenteritis as a wee boy back in Scotland. I hated mushrooms, at least I thought I did, but something about the warm creamy mushroom soup aiding my recovery had a transformative effect. Now, you might be wondering, this is a cream of celery soup recipe so why is he bangin’ on about mushrooms? Well, this recipe uses a cup of mushrooms, and those combined with the soy milk, helps create a lovely smooth, creamy texture. Thanks to Patricia Tallman, author of ‘The Restore Our Planet Diet’, for bringing back happy memories of recovery and creamy mushroom soup.
Worth noting, celery is high in fiber and is a great source of potassium, vitamin K, folate and magnesium. Fortified soy milk adds calcium and vitamin D to this warm, hearty soup.
Cream of Celery Soup
Yield 4 Servings
- 4 cups Celery (chopped)
- 2 medium Red potatoes (cubed)
- 1 White onions (chopped)
- 1 cup Mushrooms (chopped)
- 2 cloves Garlic cloves (minced)
- 1 tbsp Canola oil
- 2 tbsp Whole wheat flour
- 1 tsp Ground black pepper
- 2 cups Vegetable broth
- 2 cups Soy milk
- Start things off by preparing all your ingredients. I used the food processor to chop the celery, onions and mushrooms. For the garlic, I shamefully opted to use lazy garlic, is that bad?.
- In a large soup pot, bring 2 cups of water to the boil. Throw in the chopped celery and potatoes (I scrubbed the potatoes and kept the skins on). Reduce the heat to a simmer.
- Sauté the garlic, mushrooms and onions in a skillet in oil until they go soft.
- Add your sautéed ingredients to the soup pot and gradually add the flour, stirring continuously. Toss in the black pepper then simmer for 20 minutes until the potatoes are nice and soft. Turn off the heat.
- Mash up all the ingredients in the soup pot before returning it to simmer. Try not to get too mashy, it's nice to leave a little something to bite on.
- Add in the soy milk, I used unsweetened Silk as it had a nice creamy texture. Simmer for a final 10 minutes.