This is a wonderfully creamy soup to serve on a cold fall/winter day.
  • 1/4 cup butter
  • 1 small yellow onion (about 1 cup) finely chopped
  • 2 cups celery, very finely chopped
  • 1 large garlic clove, minced
  • 1/3 cup flour
  • 1 1/2 cup chicken broth
  • 1 1/2 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground pepper
  • Measuring cups
  • Measuring spoons
  • Knife
  • Dutch oven
  • Mixing spoon
  • Whisk
1.  Melt butter in Dutch oven over medium-high heat.  Add the onion, celery, and garlic.  Cook until soft and translucent, about 5-7 minutes.
2.  Add the flour and cook for another minute.  Flour may brown a little but that is ok.
3.  Whisk the mixture as liquids are slowly added to prevent clumps from forming.  Increase the heat and bring it to a simmer.
4.  Reduce heat to medium, add the sugar, salt, and pepper, simmer Uncovered for 15 minutes, stirring occasionally to prevent sticking.


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