I have made this a few times, and I really like it - its hearty and tasty. I have, however, changed a few things up. Instead of using 2 separate pots, I saute the onion and celery (and I add a clove of minced garlic) in the butter, then stir in the flour to make a roux, then add in the broth. I just don't like unneccessary steps and extra dirty dishes. (Call me lazy if you want...) I also use less onion (about 1/2 an onion, as opposed to a whole one) and more celery (3 ribs instead of 1). And, as some others suggested, I use half and half in place of milk to make it creamier. Even without modifying though, its still a good soup with lots of flavor.
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