Condensed Soup Substitute
This simple recipe from centercutcook.com is a substitute for casseroles that call for condensed soup, whether cream of mushroom or cream of chicken. The soup takes just a few moments to whip up and is equivalent to 1 can (14 oz.) of soup. I was super pleased with the no-hassle.
Note: I used 2% milk, but you could use 1% or whole milk. I am not sure how skim milk would do. Use gluten free flour for those who are gluten sensitive and low-sodium broth if you need to cut back on the salt. You could even make this cream soup vegetarian friendly by using vegetable broth.
Note: I used 2% milk, but you could use 1% or whole milk. I am not sure how skim milk would do. Use gluten free flour for those who are gluten sensitive and low-sodium broth if you need to cut back on the salt. You could even make this cream soup vegetarian friendly by using vegetable broth.
Ingredients
- 2 tbsp butter
- 3 tbsp flour
- 1/2 c milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 c chicken broth
Instructions
- Melt butter in saucepan, then whisk in flour. Let simmer for 1-2 minutes.
- Slowly add milk and broth to the butter and flour. Whisk until mixture thickens and flour is absorbed. Let simmer for 1-2 minutes.
- Season with salt and pepper.