I do realize that we are NOT in soup season, but I do still use soup IN recipes ~ so I wanted to 1st share this with you and then comes the recipes I have used it in!
I am not against “cream soup in a can” ~ I just really really like to make things harder for myself…oh….JUST KIDDING. I just really like to make things homemade. I have tried 3-4 “cream of” recipes and was always less then thrilled. Tried this one and LOVED. Great flavor and easy all rolled in to one “can” of soup. This isn’t a soup to eat for dinner, though IF you want it for dinner then add milk or water I would say ~ about 2 c. is my uneducated guess. This recipe is to be used when a recipe calls for “1 can of undiluted cream of ____ soup.” Enjoy and let me know what flavors you try and IF you like or don’t like!! (I have done celery and chicken.)
*When we have chicken for dinner,I set aside a piece to shred, then freeze in little 1/4 c. containers for when I make this soup.
*I found that I like to use 1 bouillon cube and 1/2 c. water INSTEAD of stock, I always have bouillon in the house and not always stock. So because I changed that, I took the salt out. To see the original recipe check it out here at Group Recipes. If you taste it at the end and think it needs salt, then by all means, add it!
Homemade Cream “of” Soup
2 TB. butter
1/4 c. flour
1/2 c. hot water
1 bouillon cube, flavor choice up to you
1/2 c. milk
1/4 c. “of” ingredient (celery, broccoli, potato, chicken, mushroom, onion, etc.)
Put hot water in a bowl and dissolve the bouillon cube in it. Set aside. Melt butter in sauce pan and add “of” ingredient and cook till soft, not just tender, soft. Remembering to be sure the chicken is cooked all the way through! Then add the flour ~ cook and stir, it WILL be lumpy and that is OK. Add hot water/bouillon mix a little at a time and whisk well. Bring to a boil and cook till thickened. Add the milk and pepper. Heat through. This is equal to one can of soup.
Recipe adapted from Group Recipes.