Condensed Cream of Soup Substitute
I use this recipe as a substitute for the canned cream of soups in recipes. I almost never keep that stuff on hand because it's full of sodium and just yucky. The recipe calls for chicken broth. I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination. I've never tried this soup by itself; I only use it in recipes, and it's a great substitute! The recipe always tastes better than when I use the canned stuff. Enjoy!
I use this recipe as a substitute for the canned cream of soups in recipes. I almost never keep that stuff on hand because it's full of sodium and just yucky. The recipe calls for chicken broth. I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination. I've never tried this soup by itself; I only use it in recipes, and it's a great substitute! The recipe always tastes better than when I use the canned stuff. Enjoy!
- Carbohydrate 18.0023250074635 g
- Cholesterol 31.301125013081 mg
- Fat 12.5647450050324 g
- Fiber 0.632812511447247 g
- Protein 5.96572250104576 g
- Saturated Fat 7.5713087531408 g
- Serving Size 1 1 can, 3-4 serving(s) (118g)
- Sodium 952.604823079359 mg
- Sugar 17.3695124960162 g
- Trans Fat 0.912486250377624 g
- Calories 209 calories
Step-by-step
- Melt butter in a saucepan over medium-low heat.
- Stir in flour; keep stirring until smooth and bubbly.
- Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
- Return to heat.
- Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
- Taste and add salt and pepper, as needed.
- Use in casseroles in place of condensed cream soups.
- Can be varied by using vegetable broth, sauteed chopped celery, celery seed, or sauteed chopped mushrooms.
My Secret Weapon Against Canned Cream of Soup: A Homemade Alternative
As a busy working mom, time is my most precious commodity. I’m constantly juggling work deadlines, school pick-ups, and making sure dinner is on the table before everyone collapses from hunger. So, when it comes to cooking, efficiency is key. For years, I relied on canned cream of mushroom or chicken soup as a quick and easy shortcut in various recipes. But the truth is, those cans are packed with sodium and other questionable ingredients that I just couldn't ignore any longer. The flavor? Let's just say it left much to be desired. So, I embarked on a mission to find a healthier, tastier alternative – and I found it!
This homemade condensed cream of soup substitute is my secret weapon. It's incredibly simple to make, takes only minutes to whip up, and delivers a far superior flavor compared to its canned counterpart. The best part? I can control the ingredients, ensuring it’s low in sodium and packed with wholesome goodness. This recipe is my go-to for countless dishes, from creamy casseroles to flavorful sauces. I’ve even experimented with adding different vegetables or herbs to create unique flavor profiles that complement my meals perfectly. The flexibility of this recipe is what makes it so invaluable in my kitchen.
The beauty of this substitute lies in its adaptability. I can easily tailor it to the specific dish I'm making. Need a cream of mushroom flavor? I simply swap out the chicken broth for beef broth and add sautéed mushrooms. Want a cream of celery? Some sautéed celery and celery seed do the trick. The possibilities are endless! It's a game-changer, truly. The texture is smooth and creamy, just like the canned version, but with a much cleaner and fresher taste. It's become a staple in my weekly meal prep, saving me both time and money while elevating the quality of my family's meals. My kids don't even realize it's not the canned stuff!
Why this recipe is my go-to:
- Time-saving: It's quick and easy to make, perfect for busy weeknights.
- Healthier: I control the ingredients, minimizing sodium and maximizing flavor.
- Versatile: Adaptable to various recipes and flavor profiles.
- Cost-effective: Cheaper than buying multiple cans of soup.
- Superior Taste: A significantly better flavor than canned cream soups.
This recipe isn't just a simple substitute; it's a culinary upgrade. It's my secret ingredient to consistently delicious and healthy meals, and I'm thrilled to share it with you. Give it a try, and you might just find it becomes your new kitchen essential as well. I promise, you won't regret it!
I often adjust the recipe based on what I have on hand. Sometimes I use a combination of milk and cream for extra richness, or I add a pinch of garlic powder or onion powder for an extra layer of flavor. Really, the possibilities are limitless. It’s become more than just a substitute; it’s a base for creativity in my cooking. I encourage you to experiment and find your perfect combination! Let me know in the comments how you adapt it to your favorite recipes – I love hearing from you!
Beyond its practical uses, this cream of soup substitute represents something more to me. It's a symbol of taking control of my family's health and well-being. In a world where convenience often comes at a cost, this recipe allows me to prioritize quality ingredients and mindful cooking without sacrificing precious time. It’s a small act of self-care, a way to nurture my family through nourishing, delicious food made with love and intention. And that, to me, is priceless.
