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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Homemade Substitute - Condensed Cream of Whatever Soup Recipe

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This recipe for Homemade Substitute - Condensed Cream of Whatever Soup is from COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C of unsalted butter
1/2 C of finely minced onion
1/4 C of finely minced celery
1 tsp salt
3/4 C flour
3 C chicken broth
1 C half and half
Directions:
Directions:
Melt the butter in a large skillet and sauté the onion and celery over medium heat until tender but not browned. Stir in the chopped mushrooms or chicken and salt; cook and stir about 2-3 minutes. Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated. Reduce heat and simmer for 15 minutes. Slowly stir in half and half. Use about 1-1/4 cups to replace a can of soup. The recipe makes a little over a quart, or roughly enough to equal about 4 cans. Use any place where you would use Campbell's Condensed Cream of Whatever Soup. Can be frozen.


Variations:
Cream of Mushroom: Add 1 (6.5 ounce) can of sliced mushrooms, drained and finely minced
Cream of Chicken: Add 1/2 cup of finely minced, cooked, dark meat chicken.
Cream of Celery: Increase celery to 1/2 cup of finely minced celery.

 

 

 

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