Cream of Celery Soup


Preparation info

  • Yield: approx.

    9–10 pints

    • Difficulty


Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

This is a condensed-style soup that can be used in recipes as is or diluted with milk or water. You can also substitute mushrooms for the celery and have cream of mushroom soup instead.


  • 3 bunches celery, finely chopped
  • 3 quarts chicken broth
  • 1 cup


  1. Combine celery and broth in a large stockpot.
  2. In a separate pan, melt butter and sauté onions until nice and brown.
  3. Whisk flour and salt into butter mixture.
  4. Stir butter mixture into celery mixture and boil until thickened.
  5. Ladle into clean jars, allowing 1½ inch of headspace.
  6. Process in hot-water bath for 3 hours.