Prep 0 mins
Cook 10 mins
I found this on a site called "Tammy's Recipes" and have found it to be a great substitute for canned "cream of" soups. It is different from the others on this site as it is not a dried mix, but an actual condensed soup like Campbell's. I like that you can adjust the amount of salt and fat to your liking, and that it doesn't have any chemical additives in it. I make it with 1% milk and low sodium or homemade broth. It is also cheaper than the canned stuff - I usually make a double recipe and freeze it in 1 and 1/4 cup amounts (10 ounces in each ziplock bag = I "can" of soup). Greasing the measuring cup with pam before putting the soup in makes it easier to pour it out into the bag. I have not tried yet, but I bet you could also make a good Cream of Mushroom with this recipe by using mushroom broth... Anyhoo - thanks to Tammy! One batch makes 2 "cans" worth - I usually double it to make 4 "cans" at a time.
- 1 1⁄2 cups chicken broth
- 1⁄2 teaspoon poultry seasoning
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon black pepper
- 1⁄4 teaspoon salt (or less, taste to test)
- 1 1⁄2 cups milk
- 3⁄4 cup flour
- In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
- In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
- Let cool, then measure out in 10 ounce amounts to equal one "can" of condensed soup.
Tonight I made Homemade Condensed Cream of Chicken Soup (397919) and used it in 2 other recipes, which were Broccoli Soup (89890) and Chicken-Roni Casserole (22401) The Homemade Condensed Cream of Chicken Soup was easy enough to make, but I thought lacked in flavor. So I add 1 1/2 teaspoons of Penzeys Chicken Soup Base and Seasoning along with Kosher salt which helped add a lot of flavor. When everything had been added to the pan, I cooked it for an extra 2 minutes after the second boil. I wanted to make sure the flour was cooked. This measured out to about 2 - 9 ounce portions for me. I will be making this again, as it is a great money saving recipe but with the addition of the Penzey soup base. Made for Zaar Chef Alphabet Soup (July '10-Jan '11)