Sunday, November 13, 2011

Cream of "whatever" soup

So I'm not a big fan of the condensed cream of "whatever" soups. They're convenient, but I find them to be too salty and just kind of gross in general. Some, not all, also have MSG in them.

Did you know that it's not really that hard to make on your own though?

Here's the traditional base:

2 Tbs butter
2 Tbs flour
1/4 tsp salt (optional)
1 cup milk


In a heavy saucepan, melt the butter. Sift the flour over the melted butter and whisk. Cook over medium low heat for 2-3 minutes, whisking constantly. Slowly whisk in the milk. Done. 

Cream of chicken

Simply use half broth and half milk. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.

Cheese sauce

Use the base recipe and add grated cheese until it's the flavor you want. Stir until melted.

Cream of  {veggie}

To make a cream of some vegetable soup, saute 1/4 cup or so finely chopped broccoli, onion, or whatever in the butter before adding the flour and use half broth and half milk.

Lower Carb

Instead of butter, flour, and milk, substitute 8oz of cream cheese. After the cheese has melted, add a little broth to make the right consistency that you're looking for. Add your cooked, diced, or pureed veggies, cheese, etc.

I almost always sub cream cheese in recipes instead of making a roux. It's rich like butter but easy and low carb. You can also use 1/3 fat cream cheese to cut calories if that's your thing. Personally... I'd rather eat less than use fat free/low fat/sugar free products. That's just me though. :)

1 comment:

Anonymous said...

How timely - thanks so much for this post, which will come in very handy when I make my family's traditional spinach-cream of mushroom soup casserole for Thanksgiving!