Condensed Cream of Soup Substitute

By CheeseDiva

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!

Ingredients

• I
• 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
• II
• makes a little over a cup, equivalent to one can of soup
• 3 tablespoons butter
• 3 tablespoons white flour
• 1/2 cup chicken stock
• 1/2 cup milk
• Salt and pepper

Details

Servings 1
Preparation time 5mins
Cooking time 10mins
Adapted from food.com

Preparation

Step 1

I


1 Melt butter in a saucepan over medium-low heat. 2 Stir in flour; keep stirring until smooth and bubbly. 3 Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. 4 Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. 5 Taste and add salt and pepper, as needed. 6 Use in casseroles in place of condensed cream soups. 7 Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

II


Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.

Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.

This will keep for a couple days in the fridge, but it's best to use it the day you make it.