I’m answering a very good question today! Patricia asks,
“I am having difficulty in coming up with a better solution for that can of condensed cream soup that so many recipes call for. Do you have a solution? Surely to goodness, there has to be something better?”
I’ve got some recipes and ideas for you. First, you need to check out Sylvia’s 3 Cream of … Soup Recipes. She’s got a general formula to create whatever Cream of … Soup you need, whether it be chicken, mushroom or asparagus (and celery in the comments). The soups can be used right away (how could you not?), but if you’re planning ahead for easy meals, here’s what I suggest. Make a pot of soup, simmer longer (if necessary) to condense the soup base, then freeze in 2-cup portions — the equivalent of a 15- or 16-ounce can — for use in recipes that call for condensed soups.
More Cream Soup Recipes
Back to cream soups! Here are four recipes to inspire your tweaks.
- Cream of Turkey Soup from Marg @ Prairie Sunrise
- Potato Cheddar Soup from Katie @ Riddle Love
- Creamy Chicken and Wild Rice Soup from Melissa @ The Keune Home
If you prefer not to use white flour in some of the recipes that call for it, play around with using arrowroot powder or non-GMO cornstarch instead. You would use 1 teaspoon of arrowroot or cornstarch for every tablespoon of flour. However, add those after everything else is sauteed and combined. Mix the starch with a little water or broth and mix in while whisking. Arrowroot flour/powder thickens while the mixture comes to a simmer, while cornstarch thickens after simmering. Here’s more info on thickeners.
What About You?
Do you have any Cream of … Soup recipes or formulas in your recipe box or blog archives? Feel free to share the recipe(s) or link(s) in the comments below!
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