Creamofwhateversoup Recipes

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"CREAM OF WHATEVER" SOUP

A healthy, budget-friendly substitute for canned cream soup. Takes just minutes to whip up--perfect to use in casseroles or as a base for homemade soups, stews, etc. It's so versatile; use as is, or add celery seed for cream of celery, a jar of mushrooms for cream of mushroom, or chicken bouillon for cream of chicken. Enjoy!

Provided by thedixongang

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9



Steps:

  • In a small saucepan over medium heat, melt butter. Add minced garlic and saute 1 minute. Add flour and stir quickly, forming a paste and mixing well (making a roux). SLOWLY add milk a little at a time, while stirring constantly to avoid scalding.
  • Once milk is added and mixed well, reduce heat to medium-low and add herbs. Add salt/pepper to your liking. Turn off the heat and let the soup simmer for a couple of minutes, stirring occasionally. Use as a soup base or pour into your casserole (soup will thicken a bit more as the casserole bakes).

Nutrition Facts : Calories 107.4, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 71.3, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 2.6

2 tablespoons butter
2 tablespoons flour
1 garlic clove, minced
1 cup milk
1 teaspoon onion powder
salt
pepper
dried thyme (pinch) (optional)
dried parsley (pinch) (optional)

CREAM OF ANYTHING SOUP MIX

I got this off a frugal website many years ago. A great recipe to keep on hand. The variations are endless. Not sure how many servings this makes.

Provided by bmcnichol

Categories     < 15 Mins

Time 10m

Yield 12 serving(s)

Number Of Ingredients 16



Cream of Anything Soup Mix image

Steps:

  • Measure all dry ingredients and place in a Ziploc Bag.
  • Combine and place in a storage container.
  • To use combine 1/3 cup mix with 1 cup of water.
  • Add in any of the above optional ingredients.
  • Cook over low heat until thickened.

4 cups powdered milk
1 1/2 cups cornstarch
1/2 cup instant chicken bouillon granules
4 teaspoons dried onion flakes
2 teaspoons dried thyme
2 teaspoons basil, crushed dried
1 teaspoon pepper
1/2 cup mixed mushrooms (optional, cream of mushroom soup)
1/2 cup asparagus (optional- cream of asparagus soup)
1/2 cup broccoli (optional- cream of broccoli soup)
1/2 cup shredded cheddar cheese (optional- cheese soup)
1/2 cup celery (optional- cream of celery soup)
1/2 cup chicken (optional- cream of chicken soup)
1/2 cup diced potato (optional- cream of potato soup)
1/2 cup tomatoes (optional- cream of tomato soup)
1/2 cup shrimp (optional- cream of shrimp soup)

WINNING CREAM OF VEGETABLE SOUP

Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings (about 3 quarts).

Number Of Ingredients 11



Winning Cream of Vegetable Soup image

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

1 medium onion, chopped
3/4 cup butter
1/2 cup all-purpose flour
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted, or 4 cups chicken broth
2 cups milk
2 cups half-and-half cream
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
5 cups chopped leftover cooked mixed vegetables (such as broccoli, carrots and cauliflower)

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