Continue cooking until mixture bubbles, then cook for 1 minute. How to make Cream of Mushroom Soup: Add 1 cup of water or broth to the full recipe of the condensed soup, and gently warm on the stove. I would estimate that a week is about the limit you can keep this. Low-fat milk is an acceptable substitution if this is to be used for cooking, however, if you wish to reconstitute this to eat as a soup, it probably won't taste as good. I prefer making everything from scratch and since I have allergies and sensitivities to various chemicals and ingredients such as msg, this recipe is exactly what I’ve been looking for. Your email address will not be published. have you tried this with arrowroot instead of cornstarch? No part of this website may be reproduced without The Midnight Baker's express consent. These will taste even better when you substitute your homemade soup versions. I always avoid recipes that call for canned soup, mainly because of the sodium. In a small bowl, add cream and flour and whisk well until clumps are gone. Add your "add-ins" and concentrated stock and cook for about 5 minutes. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley. The next time you come across a recipe that calls for condensed cream of  _________ (fill in the blank), and you don’t have some on hand, make this super EASY homemade version! Copyright © Judith Hannemann aka The Midnight Baker 2020. Lynne, one of my Canadian friends uses Campbells. Bring to a boil; cook I made this tonight and added celery to make a “cream of celery” soup and it was delicious! Of course this requires refrigeration so shelf life is limited. Garnish with herbs or a sprinkle of grated cheese. If you want to serve it as a soup (and it’s got an excellent flavor) just add a cup of milk or half-and-half to the concentrate. Required fields are marked *, Copyright © 2010-2020 | Contact Me | Privacy Policy. Add mushrooms and onions and sauté until tender, about 8 minutes. Once you make these homemade versions of condensed cream soups, you’ll never open a can again! This recipe makes the equivalent of one (10.75 oz) can. Mind you, you can always re-thicken if you use the cornstarch and cornstarch is a 1-to-1 substitution with flour so it’d be the same amount. Thank you Lauren! As an Amazon Associate I earn from qualifying purchases. Stir in 1/2 cup sautéd, chopped celery to the finished recipe. Then I found this recipe and it’s delicious! You can make small adjustments to cater to each specific soup, but the base recipe makes an awesome substitution for any of them! Use as-is wherever condensed cream soup is called for. Melt butter over in a small saucepan over medium heat. I don’t use the “better than bouillon” because it has soy in it and people in my house are allergic to soy, so I was able to find a recipe to make homemade “better than bouillon” using spices I already have and it made a small container of it. mushrooms, onions, chicken, celery, etc. Ingredients. mushrooms, onions, chicken, celery, etc. You can use vegetable or chicken stock for any variety you make. Use in recipes to replace one (10.75 oz) can of cream of (anything) soup. When vegetables are soft and slightly browned, add vegetable stock slowly, while stirring. Stir in flour until smooth; gradually add milk. I thought they sold most American brands in Canada, but can you get Oxo? That’s very good too. Having a homemade version is the ideal solution, but most versions I tried were pretty blah. 1/2 cup chopped "add-ins" i.e. Subscriber exclusive: e-cookbook with subscription*. So what I am doing is making up the varieties I need for the week. I use low-sodium stock almost exclusively because I always remember my mother saying you can add salt but you can’t take it out. Easy to make main meal and dessert recipes. My favorites are Kitchen Accomplice and Better Than Bouillon. I haven’t tried freezing it yet, but if you make it up and freeze it, I’d welcome your feedback on how the soup is once defrosted. Where would I be able to buy better than boullion I live in ontario canada? *Link to download will be in your confirmation email. Simple, easy to follow and can be made gluten-free, as well. Add garlic and cook for 2 minutes. Now that you have these great-tasting condensed cream soup recipes in your arsenal, why not head over to All Free Casserole Recipes and try some of their spectacular collection of recipes! You can also make these concentrates with additional herbs and spices! Roasted garlic would be a nice addition to cream of mushroom or cream of chicken! This recipe is so perfect because you can add literally any veggie or meat to the basic recipe. I also made a “cream of potato” soup for my husband since he can’t have a lot of celery due to allergies and it also tasted delicious! Because that’s what happens when you cook from scratch . This is especially true for canned cream soups and the low-sodium varieties lack oomph too. Thanks for the recipe! In a small saucepan whisk together milk and cornstarch. If your "add-ins" are veggies, cook them till they are soft. How to make vegan Condensed Cream of Mushroom Soup… Add flour and cook for an additional 2 minutes. Remember you can always add that later. I made cream of shrimp and it came out very very good. If so, how much/ Recipes Using Cream of Chicken Soup. Can you use corn starch in place of the flour? In small saucepan, put butter and the "of" ingredient and cook until soft, not just … To reconstitute and use as a soup, stir in 1 cup of milk or half-and-half. The chief concern with homemade is shelf life. Filed Under: Slow Cooker, Soups, Tips/Tricks/Methods Tagged With: condensed cream soup, crock pot, slow cooker. Quickly whisk in cream and chicken broth until smooth. I will ask the Canadian bloggers I’m friendly with for recommendations for you and post back on this thread. Any very good beef “base” would be good Lynne. Another major reason this recipe is a godsend to me is because I would rather control the seasonings in everything I make since I find many store-bought products way too salty. Even though the concentrated stocks I use are lower sodium, they are still very flavorful. I used veggie stock to make the cream of onion and chicken stock to make the cream of mushroom. Optional*, stir in 1/4 cup cooked, diced chicken pieces to the finished recipe. In a small saucepan whisk together milk and cornstarch. If you’re worried about gluten content, you could use a gluten-free flour or potato starch or St Vincent’s Arrowroot (not sure if the last 2 are actually gluten free. Add butter, bouillon, salt, pepper, onion … The main reason was I needed cream of onion soup for a recipe, but it’s not available locally for me. It works for any type of cream of soups including cream of chicken, cream of broccoli, and cream of mushroom, and the best part is that you probably already have all of these ingredients. The friend I asked is in Alberta so I’m not sure if what she can buy there can be found in Ontario. Condensed “cream of” soups are a very common ingredient in many recipes. Lots of crock pot and casserole recipes call for this and while I don’t mind using the canned variety, even the lower-sodium varieties, I’d rather control the salt and seasonings myself. Once boiling, simmer for 30 more seconds to thicken. recipes. Campbell's Condensed Cream of Chicken soup is a pantry staple in many households. Melt butter in a skillet over medium-low heat. Add salt and pepper--if desired. I added some water to it to make it a little less thick and I was able to add more celery. Whisk in the flour--this will be VERY thick. i.e. I am so glad I found this recipe because it helps so many people who have dietary/medical issues and now have a way to make some great recipes! Add onions and mushrooms and cook on medium until softened and browned. By Lauren Allen on March 11, 2015, Updated August 9, 2019. Thanks so much for the referral on where you buy this. Season to taste with salt and pepper. Welcome! Your email address will not be published. I use either Kitchen Accomplice or Better Than Bouillon and I use the reduced-sodium variety. The homemade version, not surprisingly tastes way better than the canned stuff too. My shrimp dressing will be good this Year. Condensed “Cream of Anything” Soup is the homemade replacement for any Condensed Cream of Soup recipes. Here’s a couple that caught my eye–a Three Ingredient Tater Tot Casserole and this Cheesy Onion Casserole. I wouldn’t recommend cornstarch Rosie, because cornstarch will break down with long cooking times–if you are going to use this for crock pot recipes. Get excited people, because this recipe is awesome! This is an absolutely amazing soup recipe!