I have been sick and tired of using canned cream soups for a loooooooong time and had not found a
suitable substitute until NOW! Thanks to milehimama, this recipe provides an excellent alternative.
suitable substitute until NOW! Thanks to milehimama, this recipe provides an excellent alternative.
I doubled the recipe; made mine with 1- cup chicken broth and 1- cup 2% milk. It is velvety smooth and delicious. It is going into my Chicken-Broccoli Casserole for tomorrow night's dinner!
Increase quantities for larger amounts of creamed soup base
Ingredients:
2 Tablespoons butter
2 Tablespoons flour
1 cup liquid (water, broth, milk or combination equaling 1 cup)
Directions:
To a medium sauce pan or frying pan, medium heat, add butter. Melt butter. Add 2 Tbsp. of flour. Stir it around until the flour is absorbed and it looks like Play-doh, about 1 minute. Add 8 times as much liquid as butter. (So, if you used 2 Tbsp butter and flour, add 16 Tbsp/1 cup of liquid.) Using a whisk, slowly add liquid to butter/flour mixture. Whisk and heat until smooth. Cook and stir about 3 minutes, until smooth and heated through. The longer you cook the thicker it will get. Salt to taste but probably not necessary. Add pepper as desired. Variations: Add chopped onion or garlic as desired to any of your creamed soups--cook with butter to combine flavors. Add shredded cheese for a cheesy creamed soup. Cream of Chicken – add half milk or water, and half chicken broth. You can add chicken bits if you like, and you can use coconut oil and almond milk if you are dairy free. Cream of Mushroom – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed. Cream of Celery – sauté/soften finely chopped celery in the melted butter approximately 10 minutes, then proceed with remainder of the recipe.
Be creative, use your own real food ingredients and save money.
adapted from: http://www.milehimama.com/how-to-make-cream-of-chicken-soup/