Hi, all.
Here are two recipes for making your own cream soup base. The first is
for a basic Cream of chicken soup and the second is for a basic cream
soup with variations.
Here's the first one:
DIY Cream of Chicken Soup is so easy to prepare and made with good for
you ingredients. Only four ingredients needed!
Course Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time15 minutes
Servings1cup
Author Stephanie Ertel
Ingredients
3 tablespoons butter
3 tablespoons white flour (can use other types)
1/2 cup chicken stock
1/2 cup milk
dash Salt and pepper
Instructions
Melt the butter in a small saucepan over medium heat then add the flour.
Cook, stirring rapidly, until the mixture is thick.
Add the chicken stock and whisk until smooth, then add the milk. Bring
to a simmer and cook, stirring, until thickened.
Remove from the heat and add salt and pepper to taste.
This will keep for a couple days in the fridge, but it's best to use it
the day you make it.
Makes a little over a cup,equivalent to one can of soup.
Here's the second one.
Homemade replacement for any Condensed Cream of Soup recipes.
Makes the equivalent of one (10.75 oz) can. Servings: 1 can.
Calories: 367 kcal
From the Kitchen of: Lauren Allen
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
? black pepper
¼ tsp onion powder
¼ tsp garlic powder
? tsp dried parsley
In a small saucepan whisk together milk and cornstarch. Add butter,
bouillon, salt, pepper, onion powder, garlic powder and parsley.
Bring to a boil, stirring frequently. Once boiling, simmer for 30 more
seconds to thicken.
Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
* For Condensed Cream of Mushroom Soup
Stir in one (4 oz) can of mushroom pieces to the finished recipe.
* For Condensed Cream of Chicken Soup
Use recipe as is. Optional*, stir in 1/4 cup cooked, diced chicken
pieces to the finished recipe.
For Condensed Cream of Celery Soup
Stir in 1/2 cup sautéd, chopped celery to the finished recipe.
Lisa
lisa...@frontier.com
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