North Texas GIG

Soups & Salads

small logo

 

 
 

Condensed Cream Soup

Amber Lee (GF Utah group)

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt 
dash of pepper 

  1. In a small saucepan, whisk milk and flour till well blended. 
  2. Stir in butter, bouillon, salt, and pepper. 
  3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.   

Condensed Cream of Mushroom Soup:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.  
Use in recipes in place of one can of Cream of Mushroom Soup. 

Condensed Cream of Chicken Soup:
Stir in 1/2 cup cooked chicken pieces to the recipe above.  
Use in recipes in place of one can of Cream of Chicken Soup. 
  
Condensed Cream of Celery Soup:
Stir in 1/2 cup sautéed chopped celery to the recipe above.  
Use in recipes in place of one can of Cream of Celery Soup.