Sorry I haven’t updated in a few days! I have been battling fall allergies and migraines and staring at a computer screen when you have a headache is painful. Darn weeds! I will be glad when it all goes away with the cooler weather. Luckily, that cooler weather means my favorite season; Fall! The colors, temps and smells are the best! And of course with cooler weather comes the casseroles and with those casseroles comes the powerful “cream of” soups. So…
On to today’s recipe!
Cream of (whatever) condensed soup! It sounds like a time consuming process but it is actually really easy to do and so much better for you than that cream of crap you get from a can. They have tons of preservatives, ingredients you can’t pronounce, processed everything. Even an unbelievable amount of sodium. I am trying to go by the rule, if i can’t can’t pronounce it, we’re not eating it.
Now a lot of you are going to say, “but it’s so much easier to open a can of soup and throw it in the casserole!” Yes, that is easy but think about what you are actually putting in your food! This only takes ten minutes to make, you control the ingredients and it can be stored in the refrigerator for up to 10 days. Make it over the weekend or a night you have a few minutes, let it cool, pour it on a jar and throw it in the frig! It’s easy and tastes so much better than the canned stuff!
This recipe is the base for whichever “cream of” soup you need. It is very easy to adapt. Add small chunks of chicken for cream of chicken, celery seeds and small pieces of celery for cream of celery and chopped mushrooms for cream of mushroom. Also, for the cream of celery or mushroom, I sometimes use a vegetable stock instead of chicken stock. You don’t have to though. All you need for this is FOUR ingredients! Yes, you read that correct. All that you really need to make condensed homemade cream of soup are four main ingredients: stock, milk (you can use any kind), thickener (flour), and a few seasonings.
To make the soup, whisk together your milk and flour until the flour is dissolved and the mixture is smooth. Then bring your stock to a boil in a saucepan. Slowly add in the milk mixture, whisking to combine. Then whisk in your seasonings and let the mixture come to a low boil for a couple minutes or until it has thickened. Then you stir in chicken, mushrooms or celery pieces if you’d like.
See! How easy is that!?! You can even change up the spices to whichever ones you prefer! The soup thickens more as it cools. You can either use it right then or store it in the frig, after its cooled, in an air tight jar for up to 10 days.
I used my soup right then for my slow cooker chicken and dumplings. Enjoy!