“If you don't want to use the sodium riddled canned soup varieties, just try this...maybe you'll never go back! Please note, this is a CONDENSED version of the soup...it's meant to be thick and not intended to eat straight!”
10 1/2 ounces

Ingredients Nutrition

  • 2 tablespoons butter
  • 14 cup flour
  • 12 cup vegetable stock or 12 cup chicken stock
  • 12 cup milk (low-fat is okay)
  • salt and pepper
  • 14 cup vegetables, finely chopped (whatever your "of" is needed i.e. mushroom, celery, chicken, onion, potato, broccoli, cauliflower, e)


  1. In a small saucepan, put butter and the "of" ingredient and cook until soft, not just tender. (If using chicken, just make sure it's cooked through).
  2. Add flour and stir together. (It will be thick).
  3. Slowly add stock while stirring or whisking to avoid lumps.
  4. Bring to a boil and cook a few minutes until thickened. (If it seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add).
  5. Add milk and salt and pepper and stir until combined and thick.
  6. Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.
  7. Remember, you can combine ingredients to make a blend, or add garlic, etc, to make a cream of mushroom with garlic, etc.

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