This recipe makes the equivalent of one can of condensed soup...(about 1.25 cups)
Pictures are making a DOUBLE batch of Cream of Potato... which is used in my next recipe for Turkey Pot Pie
1 TB butter
3 TB flour(see* at bottom for gluten free)
1/2 cup broth**see variations
1/2 cup low fat milk
salt and pepper to taste
other seasonings to taste....my preferences:
1/2 tsp each basil, oregano, parsley, seasoning salt
1/4 tsp each garlic powder, onion powder
*Gluten Free use 3 TB corn starch, potato starch or tapioca starch and see direction variation
Cream of Potato:
add in 1/2 cup diced cooked potatoes...use veggie or chicken broth
Cream of Mushroom:
add in 1/2 c sautéed mushrooms .....use veggie or beef broth
Cream of Tomato
add in 1/2 cup seeded, diced tomatoes(or pureed for a smooth texture), substitute tomato juice for broth and add 1 TB sugar
Cream of Celery
add in 1/2 cup sautéed celery, use veggie or chicken broth, use celery salt in place of regular
Cream of Chicken
add in 1/2 cup diced cooked chicken , use chicken broth
Cream of Broccoli
add in 1/2 cup chopped sautéed broccoli , use veggie or chicken broth
Cream of Onion
add in 1/2 cup diced sautéed onion , use veggie or chicken broth
use all beef stock(no milk) add in 2 TB tomato puree, 1 TB white wine, 1/2 c chopped sautéed mushrooms
My own creation Cream of Roasted Red Pepper:
add in 1/2 cup roasted red peppers and use veggie or chicken broth
Melt Butter over medium low heat and stir in flour until crumbly.
*for gluten free whisk starch into COLD milk
you can omit the butter OR you can use it to saute veggies then add the milk and broth straight to the pan
Add in your variation and seasonings and slowly bring to a boil , stirring until thickened.
Taste and adjust seasonings to your preferences.
Use in place of canned condensed soups in any recipe!
Even though this is pretty quick to make , it can be premade and frozen in 1.25 cup batches to pull out quick like a can of soup.