"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
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
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.
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
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.
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