Have you ever needed a can of cream of chicken or cream of mushroom soup for a recipe you’re making only to discover you don’t have any? It’s happened to me a couple of times and the last thing I want to do is run to the store. So if you don’t want to make an emergency run to the grocery store but you need a can of soup, give one of these a try. They’re really not too much trouble, and who knows, maybe you’ll like them so much you never buy the canned stuff again.
Cream of Chicken Soup
Melt in heavy saucepan:
- 3 tbsp. margarine
Blend in, cooking and stirring until bubbly:
- 3 Tablespoons flour
- ¼ teaspoon salt
Using wire whisk to prevent lumps, stir in:
- ½ cup milk
- ½ cup water
- 1 tsp. chicken bouillon
Cook just until smooth and thickened.
Cream of Mushroom Soup
Melt in heavy saucepan:
- 3 tbsp. margarine
Add and saute:
- 1/4 cup chopped mushrooms
- 1 tablespoon chopped onion
Blend in, cooking and stirring until bubbly:
- 3 tablespoons flour
- ¼ teaspoon salt
Using wire whisk to prevent lumps, stir in:
- 1 cup milk
Cook just until smooth and thickened.
Both of these recipes make slightly over 1 cup and compare to undiluted condensed soups. The recipes make approximately the same amount contained in one 10-oz. can.
Good to know!
thanks, we can’t use canned cream because of soy allergies, this is great !
What’s really funny is that I made a casserole once with the homemade cream of chicken soup and my husband and daughter both said to me: “What did you do different? This is better than usual.” I couldn’t believe it. They had no idea I had made the soup from scratch. Those two are spoiled – they like everything homemade!
Hope the soups work for you. They do for us.