Combine eggs with 1/2 cup (125 mL) soup, celery and 3 tbsp (45 mL) coating mix. Refrigerate for about 30 minutes. Shape egg mixture into 4 patties. (Can be made a day ahead up to this point. Cover and refrigerate). Mix remaining coating mix with parsley. Coat croquettes completely with coating mixture. Heat a large non stick skillet over medium heat. Cook croquettes for 3 minutes on each side or until golden brown; keep warm. Stir remaining soup with milk and savory in a small saucepan; heat over medium heat until warm, stirring constantly.* Serve croquettes with warm sauce.
*Or stir remaining soup with milk and savory in a medium size microwave safe bowl. Cover with plastic wrap with one corner pulled back for venting. Microwave on medium power (50%) for 3 minutes, stirring once at halftime, or until warm.