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Homemade cream soups have become my new favorite thing! They are so easy to make and are much tastier than the ones from the can. Plus, you have the ability to control sodium much better when you make your own.
Cream of Mushroom Soup
Makes approximately 1 can
1 can (4oz) of mushrooms, drained (may use fresh as well)
1/2 C finely diced onions (I use minced)
1/2 C chicken broth
1/2 C milk
1 T cornstarch
salt and pepper, to taste
In a saucepan, saute onions with mushrooms in 1 T oil or butter (I omit if using a non-stick pan) until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired.
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Cream of Chicken Soup
Makes approximately 1 can
1 C chicken broth
1/2 C finely diced onions (I use minced)
1/2 C milk
1 T cornstarch
In a saucepan, bring chicken broth and onions to a boil. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired.
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This post is linked to the October Carnival of Super Foods: Broth, Ingredient Spotlight: Canned Soup. SoupaPalooza
Your cream soups look delish! I'm going to have to try the mushroom soup. Yum!
ReplyDeleteThis is perfect! I will do this. Thank you!
ReplyDeleteIf you aren't using this immediately, can it be stored in the fridge? And if so, for how long? Thanks so much for posting this!
ReplyDeleteI haven't ever stored them in the fridge for more than a couple of days. But, if you want longer term storage, I might try making up the soup (minus the milk and thickening agent) and freezing it. Then, just add the milk and thickener right before using.
ReplyDeleteI love this! I've pretty much stopped buying canned 'cream' soups because of all of the added salt and processed taste. I can't wait to try it :)
ReplyDeleteI can't wait to try this! Thanks for sharing!
ReplyDeleteSo simple! Tammy's Recipes has something similar with more seasoning that I've used with great success. Btw, it should freeze well as long as it's IN a recipe like a casserole, but you're right - not by itself or it would separate.
ReplyDeleteThank you for joining the first October Fest Carnival of Super Foods! Next week’s theme is Super Foods (which include basic things like garlic, onions, and apples). Hope to see you back!
Katie
This looks so good! You can sub these for "a can of cream of...soup" when it calls for it without reconstituting it right? Thanks!
ReplyDeleteI recently made changes to what I'm serving my family and was sad to cut out soups because of all the sodium. Thanks to your recipes I can make casseroles again that call for cream soups! Can't wait to try these! :)
ReplyDeleteDo you can or freeze these soups?
ReplyDeleteWe have frozen them, but not tried canning.
DeleteI should clarify -- we've frozen the soup in a casserole dish, but not on it's own. I think it would separate if I just froze the soup.
DeleteBoth versions look really good. I usually use canned, but there are times when I'm out and I don't want to run to the store to get any.
ReplyDeleteWould a vegetable broth work well in place of the chicken broth for vegetarians?
ReplyDelete@Beth
ReplyDeleteI think this should work just fine; obviously the cream of chicken wouldn't have the chicken flavor, but that's not what you're after anyway :-) The recipe, I believe, would make a yummy cream of veggie soup too.
These look great! Cant wait to try them.
ReplyDeleteI, too, am curious if you could can these recipes, perhaps in a pressure cooker? Thanks! These look great!
ReplyDeleteI haven't tried it, so I can't say for sure. They have a milk base, and most things that you can have a water base.... so that makes me a little uncertain of the canning.
DeleteI've tried making this twice now and both times it is not Thickening up any suggestions?
ReplyDeleteYou could try mixing an additional 1 T corn starch with 2 T milk or water. Mix that up really well and then slowly add it to the boiling or near boiling mixture, stirring as you add (like you would when you make gravy). You won't need to add all of it into the pan, but you should notice it thickening up. Hope that helps!
DeleteThis is exactly what I'm looking for. Thanks!
ReplyDelete