Cream of whatever soup recipe

[worm761]

Does anyone have a recipe for cream of whatever soups? I tend to use a lot of cream of mushroom in stuff and would really like to make this instead of using the store bought recipes. Then I started thinking about other cream of soups that I use. Thanks for any help!

 

[Plantlady]

http://crockpot365.blogspot.com/2008/05/homemade-cream-of-mushroom-soup.html

I love this website!

 

[luvsmickeymouse]

BASIC CREAM SOUP AND VARIATION
BASIC CREAM SOUP:
1/3 c. butter
1/2 c. chopped onion
3 tbsp. flour
3/4 tsp. salt
1/4 tsp. white pepper
3 c. milk, scalded
Melt butter in saucepan at low heat; add onion and cook until brown. Add flour and seasonings and blend. Add milk gradually and stir and cook until thickened (about 5 minutes). Yield: 6 servings.CREAM OF ASPARAGUS: Add 1 1/2 cups cooked asparagus pulp and 1/4 teaspoon nutmeg to basic soup and heat thoroughly.
CREAM OF CELERY SOUP: Add 1 1/2 cups of diced, cooked celery, 1/2 teaspoon Worcestershire sauce, and 1 tablespoon chopped pimiento to basic soup and heat.
CREAM OF CORN SOUP: Add 1 1/2 cups of cream-style corn to basic soup and heat thoroughly.
CREAM OF CHICKEN OR TURKEY SOUP: Use 1 1/2 cups milk and 1 1/2 cups chicken broth instead of the 3 cups milk in basic soup recipe; add 1/2 cup shredded, cooked chicken and heat thoroughly. (Use turkey for turkey soup.)
CREAM OF POTATO SOUP: Add 1 1/2 cups finely diced cooked potatoes and heat thoroughly. Garnish with dill weed.
CREAM OF TOMATO: Add 1 1/2 cups hot sieved tomato pulp gradually to basic soup, stirring constantly. Serve immediately.
CREAM OF MUSHROOM: Use 1 1/2 cups milk and 1 1/2 cups beef broth instead of 3 cups milk in basic soup recipe; add 2 cups chopped cooked mushrooms.
CREAM OF BROCCOLI SOUP: Use 1 1/2 cups milk and 1 1/2 cups chicken broth instead of 3 cups milk in basic soup recipe; add 1 1/2 cups cooked, finely chopped broccoli.
CREAM OF CAULIFLOWER: Same as broccoli soup using cauliflower instead.

 

[Bren's Mom]

Maybe I'm misunderstanding but when a recipe calls for a can of 'cream of' soup it generally means the concentrated soup. So while making it homemade would be great to just eat, it might not work to sub into a recipe. Hope that made sense!

 

[hollyd99]

I spent 2 years in culinary school...but I now work in retail

I find that making a roux (butter and flour) and then adding milk is tricky and you will end up with a soup that tastes burned.

Instead, (this is fool proof) add stock, chicken beef, veg, whatever. When this thickens (not too thick, you don't want to eat glue), add your veg and let it simmer until the veg is cooked, then you can puree it (or not) and add seasoning to taste. At the end, add heavy cream to finish it! Better yet, if you don't want to use heavy cream, add sour cream. Yum!

The easiest and yummiest soup is potato leek , aka vichyssois (cold).

Clean and slice a leek, then sautee it in the butter you will use in the roux. When the leek is cooked, add the same amount of flour (a roux is eqaul parts butter and flour. NOT MARGARINE!) and cook the roux for a bit. If you don't cook it enough the soup will taste like flour. Then add your stock. Let it thicken and keep adding stock until the soup is a bit thin. Add 2 diced potatoes and let simmer until the potato is cooked. Puree. The potato will thicken the soup. Then add cream (or sour cream) and seasoning. YUM!!!!

 

[AKbabe]

Does anyone have a recipe for cream of whatever soups? I tend to use a lot of cream of mushroom in stuff and would really like to make this instead of using the store bought recipes. Then I started thinking about other cream of soups that I use. Thanks for any help!

Did you mean a recipe to make soup or a mix to use in recipes? Here is one I had in case it's what you're looking for:

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.