Delicious Made From Scratch Cream of Celery Soup

You may ask: Frank are you nuts? Why make it fromthat isn't required by the government's food labeling
scratch when you can buy it already in a can? I do itlaws.
for 2 reasonsa) I know for sure what is in the soup (no2 tablespoon extra virgin olive oil
preservatives, artificial flavors, color enhancers, and2 tablespoon all purpose flour
other items)b) It tastes better!2 stalks of celery, chopped fine
Go ahead and read "their" recipe, then read mine and1/2 cup chicken stock
then YOU decide which is better.1/2 cup milk
Here is what is in one popular brand of commercial1/4 teaspoon salt
cream of celery soup contains. It reads like a chemical1/8 teaspoon black pepper
dictionary: water, celery, wheat flour, soybean oil, salt,Instructions:
margarine, (soybean oil, partially hydrogenated soybean1 - Heat the olive oil in a 1 qt saucepan, then add celery
oil, water, salt, whey [milk], soybean mono &and sauté' until crispy tender (about 5 minutes)
diglycerides with partially hydrogenated soybean and2 - Blend in the flour and cook with stirring until liquid is
cottonseed oils), soy lecithin, potassium sorbatesmooth. About 1 minute.
[preservative], citric acid, vitamin A palmitate, beta3 - Slowly blend in the chicken stock, then the milk, until
carotene [for color], whey powder (milk), corn starch,the liquid is smooth, then slow simmer for about 15
modified corn starch, monosodium glutamate, cream,minutes.
whey protein concentrate (milk), soy protein4 - Add salt & pepper and serve.
concentrate, natural flavors, disodium phosphate, onionComment - Now that you have seen what the
powder, garlic powder, spice, beta carotene (for color),commercial soup has in it are you still willing to use it in
soy lecithin. They don't say how they cook it becauseplace of this simple recipe?