Homemade Cream of Something Soup

By á-2225

Ingredients

• 2 cloves garlic, minced
• 1/2 small onion, diced
• 1/2 cup main ingredient, diced (mushroom, celery, chicken)
• 1/4 cup butter or substitute
• 1/4 cup flour or substitute
• 1 cup milk or substitute
• 3/4 cup broth

Details

Adapted from onceamonthmom.com

Preparation

Step 1

Directions:

Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe. If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.

Freezing Directions:

You can freeze these in batches in pint or quart size bags or use as you would a can of condensed Cream of Something Soup in any recipe and freeze that dish. A great way to keep “cans” at-the-ready for your CrockPot recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and drop it in your crock!

Servings: 1 “can,” about 1.5 cups