• In a large skillet (that has a lid), melt the butter.
• Add the onions or shallots, celery, & garlic cloves. Saute for a few minutes
• Pour the water into the skillet and add the remaining ingredients.
• Cover the skillet with the lid and let it cook for 10 to 15 minutes, stirring occasionally.
• Once the celery is softened, remove the skillet lid and continue to cook until most of the water is absorbed.
• Remove the skillet from the heat and spoon your celery soup cubes into 10 equal parts or 30 tablespoonfuls.
• Cover and freeze soup cubes for at least 8 hours before separating and moving them to an airtight container or resealable bag.

To Prepare Gluten-Free Cream of Celery Soup

• Add 1 cup of cold milk to a measuring cup.
• Mix in 1 tablespoon of cornstarch or arrowroot and ensure there are no clumps.
• Pour the milk mixture into a small saucepan and heat on medium.
• Add the 3 of your smaller frozen soup cubes or 1 larger cube (equivalent to 3 tablespoons of soup concentrate).
• Continue to heat and stir the soup until the cubes are thawed and the soup is thickened.

To Prepare Regular Cream of Celery Soup

• Add 2 tablespoons of butter and 3 of your smaller frozen soup cubes or 1 larger cube (equivalent to 3 tablespoons of soup concentrate).
• Heat on medium-low heat until the butter is melted and the soup cubes are thawed.
• Add ¼ cup of flour to your melted butter and saute for a few minutes to make the roux.
• Pour 1 cup of milk into the roux and whisk to break up any clumps.
• Continue to heat and stir the soup until it is thickened.