Recipe by amievv821
I use this recipe as a substitute for the canned cream of soups in recipes. I almost never keep that stuff on hand, because its full of sodium, and just yucky. The recipe calls for chicken broth. I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination. I've never tried this soup by itself, I only use it in recipes, and its a great substitute!!! The recipe always tastes better than when I use the canned stuff. Enjoy!
Top Review by Ransomed by Fire
I used this recipe a few days ago to make hamburger gravy. Instead of actually following the recipe's instructions, I just added the flour and margarine to the crumbled ground beef, followed by the liquids and let it thicken all together. I ended up adding a little extra bouillon granules to the finished product to get it tasting like my mom's. Once I was done tweaking the hamburger gravy with salt, pepper, garlic, and onion powder, it tasted almost exactly like the version my mom makes with canned mushroom soup. Now, I doubt I'll ever have to buy cream of mushroom soup again! Thank you so much!
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 1⁄2 cup low sodium chicken broth
- 1⁄2 cup low-fat milk or 1⁄2 cup nonfat milk
- salt and pepper
Directions See How It's Made
- Melt butter in a saucepan over medium-low heat.
- Stir in flour; keep stirring until smooth and bubbly.
- Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
- Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
- Taste and add salt and pepper, as needed.
- Use in casseroles in place of condensed cream soups.
- Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.