Make It Yourself--condensed Cream Of Soups |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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If you are nervous about buying the sodium riddled canned varieties or if you just find yourself out of what you need, just try this...maybe you'll never go back! Another recipe that's intended as a starting point and guide. Ingredients:
2t butter |
1/4 cup flour(sub your desired thickener, as appropriate, for allergies or intolerances) |
1/2 cup stock(low sodium broth can probably be used)--veggie or chicken is usually best, i think |
1/2 cup milk(lowfat is okay) |
salt and pepper |
***1/4 cup of whatever your of is needed to be...(ie mushroom, celery, chicken, onion, potato, broccoli, cauliflower, etc) finely chopped |
Directions:
1. In small saucepan, put butter and the of ingredient and cook until soft, not just tender.(if using chicken, just make sure it's cooked through)
2. Add flour and stir together. It will be thick and gooey, and that's okay.
3. Slowly add stock while stirring or whisking to avoid lumps.
4. Bring to a boil and cook a few minutes until thickened.(if seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add :)
5. Add milk and salt and pepper and stir until combined and thick. Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.
6. ***the main photo is cream of celery using veggie stock, and the other is mushroom using chicken stock. Please remember, you can combine ingredients to make blend, or add garlic, etc, to make a cream of mushroom with garlic, etc. Just play around and make it to suit your needs and taste!**
7. PS Please note, this is a CONDENSED version of the soup...it's meant to be thick and not intended to eat straight! ;)
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