Homemade Cream of Something Soup

By mikeimmell

I love this recipe. This is a basic soup base which you can use to make your own homemade cream soups which you can substiute for 1 can of a creamed soup product in your crock pot recipes or any other recipes you would use a canned cream of something soup. It's also good a very good soup which can be served by itself along with a sandwich or salad. It's yummy !! Something Soup Author/Source: Kristi @ onceamonthmeals.com OR http://onceamonthmeals.com/homemade-cream-of-something-soup/

Ingredients

• INGREDIENTS FOR SOUP BASE:
• 2 cloves garlic, minced
• 1/2 small onion, diced
• 1/2 cup main ingredient, diced (Such as: celery, mushrooms, chicken, asparagas, potatoes, etc) (See link chart below)
• 1/4 cup butter or substitute (See link chart below)
• 1/4 cup flour or substitute (See link chart below)
• 1 cup milk or substitute (See link chart below)
• 3/4 cup broth

Preparation

Step 1

http://www.onceamonthmeals.com/wp-content/uploads/Cream-of-___-Soup-Base-Chart.jpg Soup Base Table

http://www.onceamonthmeals.com/wp-content/uploads/Cream-of-_____-Main-Ingredient.jpg Main Ingredient Table

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. **Note storing them in pint canning jars is only meant as a convenient way to store them in your refrigerator or to freeze them. You cannot "can" creamed soups in a pressure canner.


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