Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper
Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.
CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
2 comments:
This is cool Betsy! Thanks! This could possibly help me a lot because Isaac can't eat the cream of ____ soup from the cans at the store because they contain dairy (obviously). So I'm going to experiment with this recipe using his dairy free butter and rice milk or some other kind of dairy free milk. If it works and tastes ok it might really expand our recipe repertoire! More casseroles in the future! woohoo! question...so would you add celery to cream of celery soup I suppose?
Amy - so glad it is helpful! Yes - where I found it says to just add sauteed celery to make cream of celery soup. :) I really hope it turns out well!
Post a Comment