Make Your Own…Cream-of…Soups

I love casseroles, and cooking in my crockpot (mostly because I can make large amounts of food that will feed my growing crew), but I don’t like canned cream-of-anything soups. I did some experimenting and discovered how simple it is to make your own. It doesn’t add much extra time, either. I don’t know about you, but I’m always looking for ways to save time in my day! So, without further ado, here are recipes for two of the most commonly used cream-of soups: Cream of Chicken and Cream of Mushroom.

Cream of Chicken Soup

(makes the equivalent of 1 can)

Ingredients:

  • 1 Tbsp. flour
  • 3 Tbsp. butter
  • ½ cup chicken stock
  • ½ cup milk
  • Salt & pepper to taste

Directions:

In a large saucepan, melt butter over medium-low heat. Whisk in flour; continually whisking until smooth and bubbly. Remove from heat, whisk in chicken stock and milk. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add salt and pepper to taste.

Cream of Mushroom Soup

(makes the equivalent of 1 can)

Ingredients:

  • 3 Tbsp flour
  • 3 Tbsp. butter
  • 1 cup milk
  • ¼ cup diced mushrooms (canned or fresh)
  • 1 Tbsp. finely diced onions

Directions:

In a large saucepan, melt butter over medium-low heat. Add onions and mushrooms. Sauté until soft. Whisk in flour; continue whisking until smooth and bubbly. Remove from heat and whisk in milk. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add salt and pepper to taste.

 

*You are welcome to link back to my blog, but please do not use my words without written permission. All photos on this blog are the property of Prairie Gulch Farm.*

 

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