Make Your Own Cream Soup Base
This replaces canned cream of chicken soup. Ingredients can be switched up to make it vegetarian by using vegetable broth/stock.
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- 2 Tbsp
- 3 Tbsp
- all-purpose flour
- 1/2 c
- low sodium chicken broth (or sub vegetable broth)
- 1/2 c
- low-fat or fat free milk
- to taste
- salt and pepper
1Melt butter in saucepan over medium low heat
2Stir in flour; keep stirring until smooth and bubbly to remove flour taste. Add broth and milk a little at a time, stirring the whole time to keep a smooth consistency. Bring to a slow boil. Cook, stirring consistently until thick. Add salt and pepper to taste.
3Use 1 recipe per can of soup needed in your recipe.
Can be varied by using vegetable broth for a vegetarian option. Sauteed celery and celery seed can be added for cream of celery soup base. Mushrooms can be added for cream of mushroom soup. Customize to your liking with any herbs or seasonings you desire. Very versatile.