Cream-of-Whatever Soup Substitute


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Excerpted from Mix-n-Match Recipes by Deborah Taylor-Hough.

Basic White Sauce (thick):

  • 3 Tablespoons butter or oil
  • 3 Tablespoons flour
  • 1/4 teaspoon salt
  • dash of pepper
  • 1-1/4 cup liquid, milk or stock

Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup.

Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage.

Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour.

Allergy Suggestion:  If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free.  And if you use a stock rather than milk, you can make it milk-free, too.


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53 responses to “Cream-of-Whatever Soup Substitute

  1. Hi, has anyone tried doing this then using it to cook in the crockpot? I am trying to recreate a recipe my grandmother used to make always and can not figure it out. More of a broiled chicken and Vegis over rice. All Pinterest recipes call for cans of crem of whatever for the crockpot.

    Liked by 1 person

  2. This is exactly how I make my cream of celery or chicken soups and I freeze them and eventually they become Clam Chowder or Potato Leek soup. I’ve had a LOT of luck with adding canned seafood to it and making a smoked oyster/seafood chowdah (cuz I live in NE) and my friends cannot get enough of it!

    Liked by 1 person

  3. Can you make this ahead of time a freeze it or store it in refrigerator–if so how long can it be stored? I am excited to make this!!

    Liked by 1 person

    • Freeze the prepared sauce in a plastic container with tight-fitting lid, allowing enough head space for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly and stir to recombine before serving.

      Liked by 1 person

  4. Used this to make cream of chicken soup to use in a Greek lemon chicken soup so my milk-allergic son could eat it. This is a fabulous recipe! Thank you so much for posting!

    Liked by 1 person

  5. I just used this as a cream of mushroom soup, used part milk, part beef stock and whole wheat flour…it is absolutely wonderful!! Thank you, I will never buy canned again!!!

    Liked by 1 person

  6. If using whole wheat flour do you still use the 3T or do you use less because it is more dense?

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  7. Simple and exactly what i needed. Thanks for the tips on making it gluten free and dairy free!

    Liked by 1 person

  8. Thank you for this recipe! I hope you don’t mind that I’ve shared it on my blog http://crochetedlittlethings.blogspot.com/2013/03/tips.html

    Liked by 1 person

  9. I made this with beef broth instead of milk for a cheesy hot dip calling for a can of cream soup…and it was spectacular! Thank you!

    Liked by 1 person

  10. Has anyone just made this a day or two ahead and left it in the frig before using it in a recipe? I would like to make this ahead on a Sunday and use it like Wednesday in the Crock Pot without the hassle of freezing and thawing.

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    • Vicki, several people have told me that they’ve been able to freeze it ahead with no problems. I would assume it would work fine being made ahead for the fridge, too. You’d probably need to stir it to recombine if it separates, however.

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  11. Sarah Lightfoot

    Are the soup substitutes freezable?

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  12. On condensed cream of soups, it calls to add a can of milk. Do these recipe’s already include that added milk or is it equal to just the condensed without the added liquid???

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  13. I just made a triple recipe, and it fit perfectly in two ice cube trays. Now…if I can just figure out when/how to use the cubes. Any idea?

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  14. I have been researching better alternatives to the canned (aka full of junk) stuff at the store. This sounds like a wonderful alternative, and the comments indicate that it is just that. I look forward to whipping up some larger batches of Cream of Chix and Cream of Mush and freezing. I love recipes that use this ingredient but have been avoiding them recently because they are oh-so-not good for you when those canned items come on the scene.
    Thanks for sharing! I have signed up to follow your blog and look forward to future resourceful and helpful tips. I’d be thrilled to have you stop by my blog sometime: SimplyEclecticLife.wordpress.com.
    Hilary

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