Thursday, June 6, 2013

RECIPE} Homemade "Cream" of ________ Soup

There are SO many reasons why NOT to eat food out of a can including the ridiculously high sodium content and the yet to be determined use of Bisphenol A (BPA) in the can are just a few.

Another personal reason for us, was that we went dairy free about a year ago, when we realized our son had a dairy intolerance. Meals that used to be quick and easy, by adding a can of cream of mushroom were no longer options... until I found this! 

I was extremely weary prior to trying it, but I swear, it's delicious and so much healthier!

There is a Master Recipe, that you will use at the base. Then, there are variations in order to make different flavors like cream of chicken or cream of mushroom, cream of broccoli, etc.

*Keep in mind, the recipe I'll list will be with dairy. You can substitute non-dairy options such as soy milk or water, instead of cows milk or coconut oil instead of butter.


2TB Butter
2TB Flour
1C liquid (milk, water, etc)

Put butter in a pan and melt it.  

Add flour and stir until the flour is absorbed and it looks like Play-doh, about 1 minute. 

Slowly whisk in your liquid and heat until smooth.  If you add too much at once, it will get clumpy.

Continue stirring about 3 minutes, until smooth and heated through.  The longer you cook the thicker it will get.  Salt to taste. 


Cream of chicken – use 1/2 C milk or water (your choice), and 1/2 C chicken broth.  You can add chicken bits if you like. 

Cream of mushroom – Saute 1/2 C chopped mushrooms in the butter, then sprinkle with the flour and continue with the master recipe. 

Cream of celery – Saute 1/2 C finely chopped celery in the butter, then continue with the master recipe.

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