- Pack of twenty-four 10.75 ounce cans of soup (total of 258 ounces)
- Made with celery and cream
- Great for cooking
- Easy open pull tab
- Product of the USA
MANY USES – ALL ARE YUMMY.
But for me, the lack of celery is sort of moot. I use this soup, along with several other varieties of condensed soups for cooking. With the exception of the tomato soup, I seldom eat just a plain can of soup…although the other stuff, including this one, is not bad if that is what you want. No, I use these soups primarily for cooking up quick dishes; some of which I glean from the backs of cans, cookbooks and word of mouth; others I invent myself. As an example, this cream of celery is one of the several ingredients I use for my potato soup; you know, the soup I tell everyone comes from the secret recipe passed down through seven generations of our family and brought over from the `Old Country.” That of course is a blatant lie but I know it, they know I know it and they know I know that they know I know it but they are too polite to say anything about it. They just eat the soup and enjoy it.
“The Soup” (This is a secret recipe…please do not pass this on to ANYONE!)
Potatoes – how ever many you want. (I like lots of them)
Two cans of Cream of Celery Soup
One can of Cream of mushroom Soup
One can of Cheese soup
One can of what ever other kind of cream soup you have..asparagus is good.
Two rather large white or yellow onions.
Several stalks of celery.
Bacon bits – or finely chopped ham – how ever much you want.
Half and Half
I peal and cut up a bunch of potatoes in smallish and square sort of pieces. I dice up the two onions. I thinly chop up the celery. These are put on the stove to boil. Boil the onions and potatoes until the potatoes are sort of soft but not too soft. You don’t want a bunch of potato mush here.
Drain the potato and onion mix.
Add the bacon bits or chopped ham
Add all the cans of the various soups.
Add the salt (lightly or to taste)
Add the pepper and paprika – to taste
Add milk…several cups and add the half and half. Add these two until you get the consistency you want.
Place on stove top and start heating it. Do not let it come to a full boil. Make it hot. Let it simmer well. Make sure you stir it well and often.
Depending upon how many potatoes you use and how much milk you add, this makes up a lot of soup. I serve this with toasted garlic bread or bread sticks.
If as you cook this stuff, taste it constantly. If you do not like what you taste, then simply root through your pantry and throw in something else until you get the taste you want.
Try this soup. I can almost promise you that it will become a family winter favorite.
Anyway, this is one of dozens upon dozens of uses I have found for this particular soup.