Cream of Anything Soup
A quick and painless substitute for Canned Condensed Cream of Celery, Cream of Mushroom or Cream of Chicken Soup.
- Category: Soup
- Cuisine: American
Ingredients
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
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.