Cream Soup Substitutes
Source of Recipe
internet
Use it constantly for almost anything that calls for a can of Cream of (insert your own thing here) Soup.
Melt butter in heavy saucepan: 1 Tbs (Thin) 2 Tbs (Med) 3 Tbs (Med Thick) or 4 Tbs for really thick sauce. Blend in, cooking and stirring till bubbly: Flour 1 - 4 Tbs (as above) and 1/4 tsp. salt. Using wire whisk to prevent lumps, stir in 1 cup milk, stock or a combination. Cook just til smooth and thickened. Makes slightly over 1 cup. MEDIUM-THICK COMPARES TO UNDILUTED CONDENSED SOUPS AND MAKES APPROX. THE SAME AMOUNT AS 1 10 OZ CAN.
Options: (use your imagination here):
Cheese: Add 1/2 cup grated nippy cheese and 1/4 tsp dry mustard
Tomato: Use tomato juice as liquid; add dash of garlic salt, onion salt, basil and oregano
Mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbs finely chopped onion in butter before adding flour
Celery: Saute 1/2 cup chopped celery and 1 Tbs finely chopped onion
Chicken: Use chicken broth as 1/2 liquid. Add 1/4 tsp poultry seasoning or sage and diced cooked chicken
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