Lactose Free Homemade Condensed Cream Sauce Recipes

Steps:

• Add oil to a large skillet and heat. On low heat, sauté onions for a few minutes and then add white mushrooms and garlic and dried parsley. Continue sautéing until vegetables are soft. (I used shitaki mushrooms at first, but we prefer the milder taste of white mushrooms.)
• Add wine (or a splash of chicken broth). Scrape up any bits on the bottom and cook a couple of minutes until liquid evaporates.
• Add 1 cup chicken stock, Better than Bouillon Chicken Flavor, and cooked vegetables to a blender and blend until vegetable are in tiny pieces.
• To the skillet, add the butter and let it melt. Add flour and stir for a couple of minutes until bubbly. In ½ cup portions, add remainder of stock and continue to stir for a minute or so after each addition. Add blended vegetable mixture. Continue cooking on low.
• In a jar with a tight fitting lid, add lactose-free whole milk and cornstarch. Put on lid and shake vigorously. Add mixture to skillet. Turn heat to medium and continue stirring as mixture thickens.
• Add salt, pepper, and nutmeg. Continue cooking on low for a couple of minutes.
• Cool and refrigerate. Use as you would creamed, condensed soups.
• Note: Some suggestions for different flavors: 1. Substitute asparagus or broccoli for mushrooms. 2. Omit mushrooms. Add some sage or poultry seasoning, making a cream of chicken soup. 3. Substitute minced, cooked celery for mushrooms. Don't blend the celery. 4. Substitute beef stock for chicken stock, and change flavor of Better than Bouillon to beef.
• Note: I have used this mixture . . . to add to cooked noodles to add to stuffing before baking for making scalloped potatoes for making potpie as a base for cream soups.

Steps:

• In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the soup and pepper. Cook for 2-3 minutes or until heated through. Reduce heat. Stir in the noodles and sour cream; cook until heated through.

Steps:

• Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
• Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
• Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
• Continue whisking 5-10 minutes until the mixture is smooth and thick.
• For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.