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Homemade Condensed Cream Soups
Once you make these homemade versions of condensed cream soups, you’ll never open a can again!
Servings: 8 -10 oz
- 2 tbsp butter I use unsalted
- 1/2 cup chopped "add-ins" i.e. mushrooms, onions, chicken, celery, etc.
- 1/4 cup flour
- 1 tbsp concentrated stock see NOTES
- 1/2 cup water
- 1/2 cup whole milk or half-and-half see NOTES
- 1/4 tsp pepper
- 1/2 tsp salt
Melt butter over in a small saucepan over medium heat. Add your "add-ins" and concentrated stock and cook for about 5 minutes. If your "add-ins" are veggies, cook them till they are soft.
Whisk in the flour--this will be VERY thick.
Slowly whisk in the water--again, this will be very thick--so you don't get lumps, then repeat with the milk or half-and-half. Continue cooking until mixture bubbles, then cook for 1 minute.
Add salt and pepper--if desired. Remember you can always add that later.
Use as-is wherever condensed cream soup is called for.
To reconstitute and use as a soup, stir in 1 cup of milk or half-and-half.
I use either Kitchen Accomplice or Better Than Bouillon and I use the reduced-sodium variety. You can use either vegetable or chicken stock in any variety of soup you choose to make.
Low-fat milk is an acceptable substitution if this is to be used for cooking, however, if you wish to reconstitute this to eat as a soup, it probably won't taste as good.
Serving: 1serving | Calories: 57kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 188mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Calcium: 17mg | Iron: 1mg