By AngieME on November 03, 2009
Photo by brontodon_4386660
Photo by brontodon_4386660
"You have these ingredients already. So save yourself a trip to the store, some money, and some sodium. Here's a flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups. Use instead of condensed canned cream soups in recipes. Just add the ingredient that forms the basis of the soup. Chop mushrooms, sauté in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup. Chop & sauté celery for, you guessed it, cream of celery. (As found at tammysrecipes.com/homemade_cream_chicken_soup ) Yields 3 cups -- about 2 (10.5 oz) cans of condensed cream of 'whatever'."
Serving Size: 1 (138 g)
Servings Per Recipe: 6
"Great substitute for those cream soups we sometimes don't have on hand. I put plenty of mushrooms in mine. I also thickened mine with cornstarch, I prefer that over flour. Cornstarch does not get grainy or lumpy. I also added a Tablespoon of butter to make it rich and creamy. Ummmm! I made half the recipe but was wondering if anyone knows if this could be frozen for later uses."
"Wow! Honestly, I'm really surprised at how well it turned out - really flavorful with all those spices. I think next time I might experiment with cornstarch for thickener instead of the flour because it was a tiny bit grainy, but it was great for Thanksgiving green bean casserole. I've used cream of X soup recipes several times before, but never have I been so pleased with the results. I think my search for a go-to recipe is over."
"This recipe is great! I had to use soy milk and it still turned out awesome! This is definitely going to be made again! Thank you!"
"As a kid, I loved cream of mushroom soup from a can. However, as an adult, I don't buy it anymore. This is just as good as my childhood memory, and is almost as easy to make. I love that it is so versatile, today I added I cup of milk to half of the recipe along with chopped dried mushrooms and bacon bits. Next time maybe chopped artichokes, or cheddar and broccoli. I made this completely from ingredients I had on hand- so this will become a pantry staple as well. Thanks for posting a real winner!"
"I used this to make New England Clam Chowder. I added a cup of diced potato to the cream base. It was phenomenal!"
"I used this for a casserole and I am giving it 5 stars because it is cheaper than canned, less sodium and works great. I am not sure I am ready to use it in tuna casserole or something that requires a lot of it."
"I forgot to look at the reviews and wonder if cornstarch would fix it, as is, it tastes like flour. Blech. Next time I will go with one using fresh onion and garlic, making a roux."
"I can't get the canned soup where I live, not that it's healthy. Just made this for a tuna noodle casserole and it came out beautifully smooth and tasty. I will never regret not having canned soup again."
"Holy cow! This is perfect, and I hope to keep making this in the future. Perfect, I had my own chicken broth and went from there! I also used skim milk, and it worked great! I added mushrooms to mine and also minced garlic for a garlic/mushroom soup. I didn't even put the mushrooms in the olive oil, just dumped em' in, and they cooked absolutely into perfection. Great recipe! Thx!"
"There are just two of us so it seems I'm always needing 1/2 can of Condensed soup. I quartered this recipe and it worked great for me. I did have to add a little more milk to get to the consistency that I wanted but no big deal. Thank you so much for posting this. To me it is a treasure."
"Very good and easy to make. I tend to make a lot of recipes with cream of whatever soup and this made for a great substite. I followed the recipe exactly as written. Made for Spring PAC 2010."