Monday, April 1, 2013

Cream of Anything Soup

If you have ever made a casserole, then you know all too well that the first ingedients called for is usually a Cream of 'Something' Soup. Cream of Mushroom. Cream of Chicken. Cream of Celery. But now you can throw those fatty, canned, processed junky cans out the window, becuase I am letting you in on an amazing secret. Homemade Cream Soup substitue. 

Cream of Anything Soup
Equivalent to 1 can of soup

  • 3 tbsp. butter
  • 1 tbsp. flour
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup milk
  • salt and pepper to taste
In a medium pot, melt the butter over medium-low heat. Once the butter has melted, whisk in the flour until combined well and smooth.

Remove the pot from the heat and whisk in the broth and milk. Return the pot to the heat, bringing it to a mild boil and stirring constantly. Allow the mixture to thicken, still whisking; 1-2 minutes. Use as needed. 

**This makes your standard soup, but is easy adaptable. If you need Cream of Broccoli, simply add some finely chopped broccoli to the mixture. Same goes for chicken, celery, etc. **

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