While I’m calling this Cream of Anything Soup, below you’re going to find recipes for the big three condensed soups often used for cooking. There are substitutes for the commercially made Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, and Condensed Cream of Chicken Soup.

Campbell’s Cream Soups – photo by Living Rich with Coupons

Oh, yeah, there’s a bonus recipe too. While I’m at it, I’m gonna toss in Cream of Broccoli – coming soon.

About Cream of Anything Soup:

None of these soups are designed for actually just eating (although I suppose you could, thinned with milk or water) because they’re made to be a substitute for any canned soup you might normally want to add to a casserole or other recipe. They’re basically the perfect amount of a flavored “white sauce” to substitute for the canned version.

So why would you want to make your own canned cream soup, anyway? Well, you might want to save a little money, maybe you’ve run out and a trip to the store isn’t in your near future. Or maybe you’re concerned about additives and/or ingredients.

When you make your own, you can easily adjust to all kinds of diets, low sodium, lower fat, gluten-free (with a few adjustments to this recipe) all while using real, recognizable ingredients and flavorings.

With the possible exception of the Cream of Chicken, depending on what kind of chicken base you use, there are no strange additives, no msg (or unclaimed ingredients that contain msg.) The only sodium in the recipe is naturally occurring, added by you, or in the case of Cream of Chicken, comes from the chicken base.

The Cream of Chicken recipe contains either a Chicken Bullion or Chicken Base, so what product you choose to add to your Cream of Chicken to make it “chickeny” is up to you. There are very good bases that cater to low-sodium or other special diets.

Cream of Celery Soup Substitute

Using Cream of Anything Soup:

The first thing to know when making this “soup” is that it can be made independently and added to any recipe that calls for a can of cream soup. That’s handy for many recipes, especially ones where no vegetables are already being sauteed.

There’s a shortcut, though. For other recipes, especially those that call for cream of mushroom or cream of celery, if the recipe starts out by sauteeing vegetables in oil or butter, you can make this “soup” in the same pan as the rest of your recipe and make it as you go along. That makes sense because you won’t need to invest any more time or dirty another pan.

To clarify:

• If planning on using this in a dish that starts out with vegetables sautéed in butter (or oil) that calls for a can of Cream of Soup, there’s no need to whip up the actual recipe here for the “Cream of Soup” separately.
• Simply add, if not in the recipe already, the appropriate type and amount of vegetables (or more if you want) for your cream of soup (mushrooms or celery) and saute along with the vegetables in your recipe. Make sure there is adequate butter.
• For example, if you are using a recipe that calls for sautéing an onion and bell pepper in one tablespoon of butter, and then calls for a can of cream of mushroom soup, you’ll increase the butter to two tablespoons and add your mushrooms right in with the onion and bell pepper. When they’ve softened, you’ll sprinkle in the flour, then work in your milk just as directed in the Cream of Mushroom Soup recipe.

Cream of Chicken Soup Substitute

Notes on the Flavor of Cream of Anything Soup:

I think any of the versions of this soup tastes better than what can be bought in a can and I love knowing exactly what’s in it. Tastebuds can become attuned to a higher level of flavor in commercial products. Those used to using a canned version might find the final product made with this homemade version blander.

• Commercial Condensed Cream Soups tend to be very high in sodium and either added msg or naturally occurring (hidden) msg from other ingredients. These are often disguised as “natural flavors.” These heighten flavor.
• Unless your diet prohibits it, you might wish to taste and adjust seasonings when making homemade. A bit of Worcester sauce, seasoning salt, celery seed, garlic powder, nutritional yeast, and/or additional salt are ways cooks have amped up flavors of white sauces (which this is) for decades – probably for a lot longer than Canned Condensed Soup has been around. A dash or two of Sherry or a bit of white wine might be appropriate, too.
• Mrs. Dash or other low-sodium or all-purpose flavorings that cater to special diets can be a lifesaver (literally!) if you are on special diets for medical or health reasons. I’d love to hear if you have favorites you could share!
• Check out my post, White Sauces & What To Do With Them for more ideas on flavoring white sauces.

Cream of Celery Soup Substitute

Saving Money on Cream of Anything Soup:

Strangely, sometimes you might find that making your own may cost a bit more than picking up a can of Condensed Cream Soup. That varies with the soup you make, what ingredients are on hand, as well as whether the commercial version is off-brand, and how deep a sale might be at the store.

You might be able to take advantage of what’s in the fridge and be flexible with what version is made for a recipe. For instance, a recipe might call for cream of mushroom soup, but if you have no mushrooms, rather than buying a package just for this recipe, consider if a sub of cream of chicken or cream of celery might work.

Lower your cost of making your own by shopping well for the ingredients, especially pantry ingredients like butter and flour that keep well. Stock up when you see rock-bottom pricing. Watch around holidays for great pricing on butter and flour. If available to you, look for great everyday pricing at discount stores Aldi or Lidl, or your buyer’s club. They usually have great holiday pricing, too.

A Note on Safety:

Several readers have asked about actually canning the recipe. Canning is not recommended, either in a water bath or a pressure canner.

• The use of flour as a thickener can interfere with proper heat transference, which can lead to botulism.
• The use of butter or oil (which are low-acid ingredients) can coat the other ingredients, creating an ideal environment for botulism.

Cream of Anything Soup

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A quick and painless substitute for Canned Condensed Cream of Celery, Cream of Mushroom or Cream of Chicken Soup.

• Author: mollie
• Category: Soup
• Cuisine: American

Ingredients

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Cream of Celery Soup:

• 2 tablespoons butter or oil
• 1/4 cup finely diced celery
• 2 tablespoons flour
• 1 1/2 cups milk (any percentage)
• 1 teaspoon crushed celery seed
• salt and pepper to taste

Cream of Mushroom Soup:

• 2 tablespoons butter or oil
• 1/2 cup finely diced mushrooms
• 2 tablespoons flour
• 1 1/2 cups milk (any percentage)
• salt and pepper to taste

Cream of Chicken Soup:

• 2 tablespoons butter or oil
• 2 tablespoons flour
• 1 3/4 cups milk (any percentage)
• 1 1/2 teaspoons chicken base, bullion or powder
• salt and pepper to taste

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Instructions

Cream of Celery Soup:

In a medium-sized saucepan, melt butter over medium heat. Add celery and until softened, three to four minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out.

Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add the celery seed and salt and pepper to taste.

Use as a substitute for a can of Cream of Celery Soup.

Cream of Mushroom Soup:

In a medium-sized saucepan, melt butter over medium heat. Add mushrooms and cook until slightyl browned and softened, four or five minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add salt and pepper to taste.

Use as a substitute for a can of Cream of Mushroom Soup.

Cream of Chicken Soup:

In a medium-sized saucepan, melt butter. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add chicken base and salt and pepper to taste.

Use as a substitute for a can of Cream of Chicken Soup.

Notes

Most of my recipes may be scaled by clicking on the aid in the upper right of this recipe form. Since there are actually three recipes on this page that feature will not work correctly.