Prep 10 mins
Cook 10 mins
When your recipe calls for a can of condensed soup, just make your own! This makes the equivalent of one can of condensed soup (10.5 ounces). Note the suggested variations that can be made to this recipe.
- 14.79 ml butter
- 44.37 ml all-purpose flour
- 118.29 ml chicken broth or 118.29 ml vegetable broth
- 118.29 ml milk
- salt and pepper
- 59.14 ml sauted diced celery (optional)
- 59.14 ml sauted diced mushroom (optional)
- 59.14 ml sauted diced onion (optional)
- 59.14 ml chicken, diced white meat (optional)
- Melt butter in a saucepan over medium-low heat.
- Stir in flour; a little at a time; stirring until combined and smooth.
- Remove from heat and add the broth and milk, a little at a time, stirring to keep lump-free.
- Return to heat.
- Bring sauce to a gentle boil and cook, stirring constantly, until it thickens.
- Taste and adjust seasonings.
- Stir in optional ingredients if desired.
This worked great! I was craving tuna casserole and I realized I didn't have any cream of (anything) soup. I actually preferred this to the canned stuff! Looks like Campbell's has lost a customer! Thanks for posting!
I have been making this for my family at least monthly, but I never called it cream soup, I called it 'chicken gravy!'
I love that we are going back to the original instead of trying to make a 'quick and easy' substitute, which is what all those '50's era recipes calling for 'Cream of ____ Soup' were doing.
I have used this many times and can't believe I have never rated. Its a lifesaver! People won't try certain recipes based on it uses can of cream of something and they are missing out becasuse they can make it and not get all that sodium they are trying to avoid! AWESOME