Homemade Cream Soup Substitute

Alright….I’m slowly straying away from canned foods. This includes “cream of ___ soup” that is so commonly used in recipes. I’m a casserole girl. Love ’em. Cream of “whatever” soup is so necessary in American cooking….so I found a substitute using ingredients I always have on hand!

fontcandy.pngYeah, I’m not willing to pay for any apps so I can’t remove that watermark in the corner…anyway…back to the recipe…

Cream of mushroom, cream of chicken, cream of celery, you get the picture. 

It takes about 10 minutes.

One batch equals one 10.75 oz can of cream of ___ soup. 

Here’s what you need:
-2 Tablespoons butter (I use unsalted)
-3 Tablespoons flour
-1/2 cup chicken broth
-1/2 cup milk (I use 2%, but you can also use 1% or whole)
-1/4 teaspoon salt (you can also use garlic salt!)
-1/4 teaspoon black pepper

Here’s what you do:

  1. Measure everything out, since you’ll need it ready to pour when it’s time. 
  2. In a small sauce pan, melt the butter over medium-low heat.
  3. Whisk in the flour. It will become a clump that looks like Play-Doh. Let it cook, stirring it around, for 1-2 minutes.
  4. Slowly stir in chicken broth. This is where I had to use a spatula to scrape the flour mixture out of the bottom edges….
  5. Slowly stir in milk.
  6. Whisk until it begins to thicken….it takes a few minutes.
  7. Let it simmer for a few minutes, stirring occasionally
  8. Add the salt and pepper and STIR. 
  9. Add to your recipe of whatever you’re making!

It’s that easy! 
Here are some pics of my process. 

Gathering the goodness….

IMG_0378

And when you add the flour, it gets lumpy like this and can get stuck up in the whisk….just shake it off…

And add the liquid and stir….I had to use a spatula here to get the flour mixture out of the edges…

IMG_0382

Add the rest, and let it thicken!

IMG_0384

Enjoy! Let me know how yours turns out!

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