cream of soup substitute

[njcarita]

trying to find a quick n easy substitute for "cream of soup" for use in recipes....
hard to find an economical natural canned variety..... the only natural one I found locally is Amys Kitchens cream of mushroom and its 2.99 a can.....

 

[MickeyMomOfThree]

Well for something like a cream of mushroom, I saute up some mushrooms, then when they are cooked make a rue (sp?) of butter and cornstarch in with the mushrooms and add some half and half, cook till it thickens. I season with a touch of garlic salt. Not sure if that is what you are looking for and not sure it is money savving, but it is very tasty!

 

[punkin]

make a bechamel sauce:

* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

If you like, you can then add mushrooms for cream of mushroom. I use this as a base for my tuna casserole (no nutmeg though) at it is much better than using cans, which I almost never do anymore.

 

[fkj2]

make a bechamel sauce:

* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

If you like, you can then add mushrooms for cream of mushroom. I use this as a base for my tuna casserole (no nutmeg though) at it is much better than using cans, which I almost never do anymore.

How much does this make? Are you able to freeze/store any amount leftover?

I'd like a substitute also. The canned creamed soups have SO MUCH salt in them.

 

[punkin]

How much does this make? Are you able to freeze/store any amount leftover?

I'd like a substitute also. The canned creamed soups have SO MUCH salt in them.

I never measured exactly, but I think a little more than 3 cups. You could freeze it, but would probably need to add a little liquid when reheating (a little milk or water cause it tends to thicken a little more when frozen). I also find it reheats better in the microwave. I always manage to burn it on the stove when reheating for some reason. This is so easy to make, I almost never make enough for leftovers. I just make a fresh batch whenever I need it. You can also make half of this recipe (if you need less) and it is just as good.

 

[njcarita]

Well for something like a cream of mushroom, I saute up some mushrooms, then when they are cooked make a rue (sp?) of butter and cornstarch in with the mushrooms and add some half and half, cook till it thickens. I season with a touch of garlic salt. Not sure if that is what you are looking for and not sure it is money savving, but it is very tasty!

thanks!!!! its got to be less espensive than 2.99

 

[njcarita]

make a bechamel sauce:

* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

If you like, you can then add mushrooms for cream of mushroom. I use this as a base for my tuna casserole (no nutmeg though) at it is much better than using cans, which I almost never do anymore.

sounds great too..... thanks

 

[gk90]

Great idea on using the bechamel as a substitute, I used to do that myself years ago but had forgotten all about it.
Tip on making bechamel without worrying about lumps--saute some finely chopped onion and/or mushroom in the butter before mixing in the flour.

 

[fkj2]

You can also make half of this recipe (if you need less) and it is just as good.

Good to know. When a recipe calls for a can of creamed soup, how much of this mixture do you add?

Thanks again.

 

[thebeesknees]

Here's a fat-free recipe that I mix up and use. Tastes great and only costs pennies to make. I usually make it x4 or x6 and keep it in the cupboard; mix 1/3 cup of the mix with 1 1/4 cups cold water to equal 1 can cream of chicken soup.

Cream Soup Mix - 1 can equivalent

1/4 cup dry milk powder
1 1/2 T cornstarch
3/4 tsp. dried onion powder
dash pepper
1/8 tsp. basil
1/8 tsp. thyme
2 cubes chicken bullion or 1/2 T bullion powder

Mix all ingredients well, add 1 1/4 cups cold water and heat on stove, stirring constantly until thickened. Alternately, heat in microwave 1 minute at a time until thick, stirring every minute.

 

[fkj2]

Here's a fat-free recipe that I mix up and use. Tastes great and only costs pennies to make. I usually make it x4 or x6 and keep it in the cupboard; mix 1/3 cup of the mix with 1 1/4 cups cold water to equal 1 can cream of chicken soup.

Cream Soup Mix - 1 can equivalent

1/4 cup dry milk powder
1 1/2 T cornstarch
3/4 tsp. dried onion powder
dash pepper
1/8 tsp. basil
1/8 tsp. thyme
2 cubes chicken bullion or 1/2 T bullion powder

Mix all ingredients well, add 1 1/4 cups cold water and heat on stove, stirring constantly until thickened. Alternately, heat in microwave 1 minute at a time until thick, stirring every minute.

I've been making single servings of boneless, skinless chicken breasts,topped with dressing, that I bake wrapped in foil. Is this something I can put celery in and use in place of the can of cream of celery soup that I'd been using as a gravy?

 

[thebeesknees]

I've been making single servings of boneless, skinless chicken breasts,topped with dressing, that I bake wrapped in foil. Is this something I can put celery in and use in place of the can of cream of celery soup that I'd been using as a gravy?

Yep - I've done it that way before and it works great! You could even add a little bit of celery seed if you have it to boost the celery flavor.

 

[punkin]

Good to know. When a recipe calls for a can of creamed soup, how much of this mixture do you add?

Thanks again.

I would guess about 2 cups. This is a little thinner than undiluted canned soup, so it's not exact.

 

[worm761]

a while back someone posted this recipe here. I copied it and saved it.

Homemade Cream of ___ Soup Mix

2 cups powdered milk
¾-1 ¼ cups cornstarch or 2 ½ cups flour
¼ cups chicken, beef, or vegetable bouillon granules
2 Tablespoons dried onion flakes or 1 teaspoon of onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil or marjoram, crushed
½ teaspoon black or white pepper

Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year. This recipe makes 3 cups and is enough for 9 cans of soup.

To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. (If made with flour, add ½ cup mix to 1 ¼ water.) For soup, double the water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes, stirring occasionally.

Just add whatever vegetable you want the soup to be. For mushroom, add some chopped mushrooms.