Homemade Condensed Cream Of Chicken Or Mushroom Or Celery Soup Recipes
HOMEMADE CONDENSED CREAM OF CHICKEN OR MUSHROOM OR CELERY SOUP
You have these ingredients already. So save yourself a trip to the store, some money, and some sodium. Here's a flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups. Use instead of condensed canned cream soups in recipes. Just add the ingredient that forms the basis of the soup. Chop mushrooms, sauté in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup. Chop & sauté celery for, you guessed it, cream of celery. (As found at tammysrecipes.com/homemade_cream_chicken_soup ) Yields 3 cups -- about 2 (10.5 oz) cans of condensed cream of 'whatever'.
Provided by AngieME
Categories < 30 Mins
Time 20m
Yield 2 cans, 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
- In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
- Add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup.
- *Don't have poultry seasoning? Make your own like I did -- try the recipezaar recipe #23966 - Homemade Poultry Seasoning.
- This is awesome in my posted recipe "Easy Chicken & Noodles -- the Best" Recipe #359244. It makes that recipe not quite as easy, but less salty and more delicious. I would double this recipe and freeze extra if using it for that purpose.
CONDENSED CREAM OF MUSHROOM SOUP "CAMPBELL'S"
I got this recipe over here: http://www.deepsouthdish.com/2010/11/homemade-condensed-cream-of-mushroom.html and wasn't able to import it. I like to keep all my recipes in one place, but want to give credit where credit is due! What I like about this recipe is that what you end up with is "condensed" cream of mushroom soup, so it's ready for use in other recipes. Also, big point in it's favor is that it can be FROZEN but probably should not be pressure canned as it has dairy in it.
Provided by The Simple Recipe D
Categories Low Protein
Time 25m
Yield 4 Cans, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned.
- Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes.
- Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. (I normally use corn starch, but the original recipe calls for flour.).
- Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated.
- Reduce heat and simmer for 15 minutes.
- Slowly stir in half and half.
- Use about 1-1/4 cups to replace a can of soup.
- The recipe makes a little over a quart, or roughly enough to equal about 4 cans.
- Use any place where you would use Campbell's Condensed Cream of Mushroom Soup.
- Can be frozen.
- VARIATION: Cream of Chicken--Eliminate the mushroom and substitute 1/2 cup of finely minced, cooked, dark meat chicken.
- VARIATION: Cream of Celery--Increase celery to 1/2 cup of finely minced celery and eliminate the mushroom.
Nutrition Facts : Calories 415.8, Fat 31.4, SaturatedFat 19.3, Cholesterol 83.4, Sodium 1177.9, Carbohydrate 24.8, Fiber 1.5, Sugar 2.6, Protein 9.8
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