No more buying this recipe in a can from the grocery store! Make it yourself for less cost & you control the ingredients!

Ingredients:

• 1 c. milk, cold
• 2 T. cornstarch
• 1 1/2 T. butter
• 1 tsp. vegetable bouillon paste, or 1 cube of vegetable bouillon
• 1/2 tsp. salt, or to taste
• 1/8 tsp. pepper, or to taste
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/8 tsp. dried parsley flakes
• 1/2 c. celery, chopped & sautéd (optional)

Directions:

1. In a small saucepan on medium-high heat whisk together the milk & cornstarch until the cornstarch is dissolved. Make sure that there are no lumps in it.
2. Then add the butter, bouillon, salt (to taste), pepper (to taste), onion powder, garlic powder & parsley. Stir everything together until it is well combined. Then add the sautéd & chopped celery (optional). Stir again so that everything is melded together.
3. Bring it to a boil, stirring frequently. Once it is boiling, reduce the heat & let it simmer for 30 more seconds to thicken.
4. Keep it in an airtight container, in the fridge, for up to a week.
5. If you do not use the celery then use it in recipes to replace one 10.75 oz. can of cream of anything soup!
6. If you do use the celery then use it in recipes to replace one 10.75 oz. can of Cream of Celery Condensed Soup!