Cream Soup Substitutes
photo by insulin resistant carb addict
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
10 ounces
ingredients
- 14.79 ml butter
- 44.37 ml all-purpose flour
- 118.29 ml chicken broth or 118.29 ml vegetable broth
- 118.29 ml milk
- salt and pepper
-
Variations
- 59.14 ml sauted diced celery (optional)
- 59.14 ml sauted diced mushroom (optional)
- 59.14 ml sauted diced onion (optional)
- 59.14 ml chicken, diced white meat (optional)
directions
- Melt butter in a saucepan over medium-low heat.
- Stir in flour; a little at a time; stirring until combined and smooth.
- Remove from heat and add the broth and milk, a little at a time, stirring to keep lump-free.
- Return to heat.
- Bring sauce to a gentle boil and cook, stirring constantly, until it thickens.
- Taste and adjust seasonings.
- Stir in optional ingredients if desired.
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Reviews
-
I have been making this for my family at least monthly, but I never called it cream soup, I called it 'chicken gravy!' <br/><br/>I love that we are going back to the original instead of trying to make a 'quick and easy' substitute, which is what all those '50's era recipes calling for 'Cream of ____ Soup' were doing.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"