DIY CONDENSED CREAM OF (FILL IN THE BLANK) SOUP
You can make cream of mushroom, chicken, celery or broccoli soups to use in any recipe calling for canned cream soup. You control the fat, the sodium and its gluten free.
Ingredients
- 1 (12 ounce) can evaporated milk skim, 2% or whole
- 2 (14 ounce) cans chicken, beef or vegetable broth
- ¼ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt or to taste
Optional add ins –
- 1 cup mushrooms - minced and sautéed, or 1 cup celery - minced and sautéed, or 1 cup cooked chicken – minced.
Instructions
- Place all base ingredients into a blender and blend until completely combined.
- Pour into a large sauce pan (use a 3 quart pan as this can boil up) on medium-low heat and heat slowly to boiling, whisking constantly. It will thicken as it boils and more as it cools.
- Add any optional ingredients.
- Remove from heat. Use immediately or cool and store in the fridge.
Notes
Please note, this makes condensed soup, but you can add milk or water to get the consistency you want for a speedy soup. Add a salad or sandwich and dinner is done!
Diva Tip - Slice the vegetables to the size you enjoy, I like mine chunky. But if you have picky eaters who pick out every trace of mushroom or celery, just puree the veggies completely in the blender while you’re putting the soup together. It’ll taste terrific and they’ll never know. It’ll be our secret.
Add shredded cheese to hot soup to make cheese sauce or pan drippings to make easy cream gravy.
For crock pot recipes - because this contains actual milk, it may break down if left in the crock pot for an extended time. So, add the soup in the last hour of cooking.
Tried this recipe?Let us know how it was!