Sunday, October 17, 2010

Homemade "Cream of" Soups

Ok, I have to admit, I LOVE Cream of Mushroom, Chicken and Celery soups for cooking.  LOVE LOVE LOVE them!!  But now that I am no longer buying anything in cans....I needed to do some research.  I found 3 recipes that look really good and are really easy for each of the 3 "Cream of" soups and can be frozen.  Let me know if you try them before I do in your recipes.


Homemade Condensed Cream of Chicken Soup
Yield: 3 cups (about 2 cans)    Prep time:  5 minutes    Cooking time: 10-15 minutes

1 1/2 cups organic chicken broth (can be left over from an oven roasted chicken, refrigerate, fat removed)(Meijer and Whole Foods sell this for a good price)
1/2 tsp poultry seasoning
1/4 tsp onion powder (or diced onions)
1/4 tsp garlic powder (or fresh minced garlic)
1/8 tsp black pepper
1/4 tsp salt
1/4 tsp parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

1.  In a medium sized saucepan, boil the chicken broth, 1/2 cup of milk, and the seasonings for a minute or two (longer is using fresh onion and garlic).
2.  In a bowl, whisk together the remaining 1 cup of milk and flour.  Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Soup can be made in larger batches and frozen and used later in recipes!!  How awesome is this!!!!  Just make sure if you are freezing, either use glass to freeze (allow space for soup to expand) or let it cool first then place in plastic containers that do not have the numbers 3, 6, 7 or nothing. 

Homemade Condensed Cream of Mushroom Soup
Prep time: 5 minutes    Total Time:  20 minutes   Serving:  1 Serving makes just about 2 3/4 cups

2oz fresh mushrooms (Recipes calls for 8oz, that was just way too much for us.  8oz container will make us 4 batches.)
2 Tbsp onion, chopped (I used 3-4 dashes of minced onion) (or you can use 1/4 tsp onion powder)
1-2 garlic cloves, minced (Fresh tastes awesome!!)  (or you can use 1/4 tsp garlic powder)
2 Tbsp butter (if using fresh mushrooms, onion and garlic.)  (Cut back to 1 Tbsp if using powdered onion and garlic.)
1/2 cup flour (using different amounts at different times, see below)
2 cups organic chicken broth (Meijer brand organic and 365 brand at Whole Foods, good prices)
1 cup light cream (I did not use light.  Just my preference.)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg

1.  Cut the mushrooms into slices or diced them very fine (I diced). 
2.  Melt butter in large frying pan (I did 4 batches and used a big stock pot instead of a frying pan.)  Add onions, garlic and mushrooms.  Cook until onions are soft and mushrooms are sauted.
3.  Blend in 1/4 cup plus 1 Tbsp flour and stir until all flour is dissolved.
4.  Add in the chicken broth and heat until slightly thickened, while stirring frequently.  Use a whisk to break up any clumps.
5.  Stir cream with additional 2 Tbsp flour and seasoning.  Add this cream mixture to the soup.  Heat till soup thickens, stirring and whisking frequently (milk can scorch).
6.  Let soup cool.  Stirring occasionally.
7.  Freeze in 1 1/2 cup amounts for later cooking!!  (A regular can of cream of mushroom soup is 10 3/4 oz.  I have to look the next time I go shopping to see what a Family Size can is.)

Homemade Cream of Celery Soup

4 TBS extra virgin olive oil

3 ribs and one inner rib celery, chopped
1/2 small sweet onion, chopped (or ¼ tsp onion powder)
4 TBS all-purpose flour (I like King Arthur's all-purpose flour)
3/4 cup chicken or light-colored vegetable stock
3/4 cup room temperature milk

1. Puree or mince celery and onion in food processor
2. Heat oil in a medium sized pot over medium-low to medium heat. When oil is hot, add celery and onion and saute gently until soft.
3. Slowly mix in flour, mixing very well to avoid lumps. It will look like a big, green pancake. Stir while cooking until it begins to color slightly.
4. Slowly whisk in broth, and stir until smooth.
5. Slowly whisk in milk. Let mixture cook without boiling until thickened the way you like it.
6. This looks like a 1 or 2 serving recipe. Will know more when I prepare it.
Once again let me know if you make this before I do.  And I will be either making this earlier in the day for that nights dinner or freezing this in 1 1/2 cup containers. 

No comments:

Post a Comment