Thursday, May 5, 2011

Cream Soup Alternatives

For one can of cream of “whatever" soup use the following simple, four ingredient recipe:

Basic Cream Soup:

3 Tbsp Butter
3 Tbsp Flour
1/4 tsp salt
1 cup chicken stock, water or milk
1/2 tsp of garlic
1/ 2 tsp of onion powder
1 tsp of dried parsely


Melt butter in heavy saucepan. Blend flour and salt into saucepan while cooking and stirring until bubbly. Use a wire whisk to prevent lumps and stir in liquid ingredient choice slowly. Medium thick sauce is comparable to undiluted condensed soups and makes approximately the same amount as a 10 oz can.


Cheese ~ Add ½ C grated sharp cheese and ¼ tsp mustard

Tomato ~ Use tomato juice for the liquid in the basic recipe and add a dash each of garlic powder or garlic salt, onion powder or onion salt, basil and oregano.

Mushroom ~ Saute ¼ C finely chopped mushrooms and 1 Tbsp finely chopped onion in the butter before adding the flour.

Celery ~ Saute ½ Cup finely chopped celery and 1 Tbsp finely chopped onion in butter before adding flour

Chicken ~ Use chicken broth or bouillon for half the liquid in the basic recipe. Add ¼ tsp poultry seasoning or sage, and diced cooked chicken if available.

It's very simple to "reconstitute" this to enjoy as a bowl of soup. Just stir in about 1 cup of liquid such as broth or milk (for a cream soup) after you have made the initial recipe. You may need a little more to ge the consistency you want. If you are going to use this in a recipe that calls for the condensed soup straight from a can you would skip this step.

Depending on how much chicken broth I have, I will sometimes quadruple this recipe. I then put two cups of soup into ziplock baggies and freeze them flat. Then you can stack them like records in the freezer. Around here cream of chicken soup os almost $2 a can. I am making this for pennies and usually get at least six "cans" worth each time I make it. It is a real savings.


Out Back said...

This is a great idea Stacie, thank you for sharing, I will definitely give this a try...

Have a great day,


Katie said...

I've been making the same cream soup alternative for a few months now and have been very happy with it. The only thing I have found is that it doesn't hold up well in the crock pot. Last night I gave it a try again with some brocoli and rice. I didn't add the "soup" until about 1 1/2 hours before it was done. It worked much better this way!

Catherine said...

You are brilliant, Stacie; thanks for the ideas!

Homestead Living said...

I've been wanting to try this...thanks for the recipes.


Lady Rose said...


Thank you for sharing this recipe. I cut and pasted it into my Word file to be used for a future reference. :)

-L. Rose

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