We have all used cream of (fill-in-the-blank) soups that are filled with sodium and other hard-to-pronounce ingredients. Now, you can make your own from common ingredients and its much healthier, twice as tasty, and very easy.
courtesy google images
Cream of Anything Soup
1 cup cold milk
2 Tbs. cornstarch
1 1/2 Tbs. butter
1 tsp. chicken bouillon
1/2 tsp. salt
dash of pepper
In a small saucepan, whisk milk and cornstarch until well blended. Stir in remaining ingredients. Heat to a boil, stirring frequently. Simmer on low for one more minute to thicken. See below for some more optional ingredients.
CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.
CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.
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