In a small bowl, whisk together the milk and flour. Set aside.
½ cup whole milk, ¼ cup all-purpose flour
Melt the butter in a small saucepan over low-medium heat. Add the celery, onion powder, garlic powder, salt, and pepper. Cook for 3 to 5 minutes until the celery begins to soften.
2 tablespoons unsalted butter, ½ cup celery, ¼ teaspoon onion powder, ⅛ teaspoon garlic powder, Salt and pepper
Pour in the broth, and whisk to combine. Bring the mixture to a simmer, then add the flour mixture. Continue to whisk over low heat for 2 to 3 minutes until the mixture thickens. Remove from heat, and allow to cool.
¾ cup low sodium vegetable broth
Use in place of canned, condensed cream of celery soup.
Notes
*The calories and nutrition information are an approximate and based on the ingredients listed and the amounts used.*To see alternate preparations (gluten-free, dairy-free, vegan), please refer to the post. We've listed additional information there.