Tag Archives: easy

Homemade Cream Soup Substitute

Alright….I’m slowly straying away from canned foods. This includes “cream of ___ soup” that is so commonly used in recipes. I’m a casserole girl. Love ’em. Cream of “whatever” soup is so necessary in American cooking….so I found a substitute using ingredients I always have on hand!

fontcandy.pngYeah, I’m not willing to pay for any apps so I can’t remove that watermark in the corner…anyway…back to the recipe…

Cream of mushroom, cream of chicken, cream of celery, you get the picture. 

It takes about 10 minutes.

One batch equals one 10.75 oz can of cream of ___ soup. 

Here’s what you need:
-2 Tablespoons butter (I use unsalted)
-3 Tablespoons flour
-1/2 cup chicken broth
-1/2 cup milk (I use 2%, but you can also use 1% or whole)
-1/4 teaspoon salt (you can also use garlic salt!)
-1/4 teaspoon black pepper

Here’s what you do:

  1. Measure everything out, since you’ll need it ready to pour when it’s time. 
  2. In a small sauce pan, melt the butter over medium-low heat.
  3. Whisk in the flour. It will become a clump that looks like Play-Doh. Let it cook, stirring it around, for 1-2 minutes.
  4. Slowly stir in chicken broth. This is where I had to use a spatula to scrape the flour mixture out of the bottom edges….
  5. Slowly stir in milk.
  6. Whisk until it begins to thicken….it takes a few minutes.
  7. Let it simmer for a few minutes, stirring occasionally
  8. Add the salt and pepper and STIR. 
  9. Add to your recipe of whatever you’re making!

It’s that easy! 
Here are some pics of my process. 

Gathering the goodness….

IMG_0378

And when you add the flour, it gets lumpy like this and can get stuck up in the whisk….just shake it off…

And add the liquid and stir….I had to use a spatula here to get the flour mixture out of the edges…

IMG_0382

Add the rest, and let it thicken!

IMG_0384

Enjoy! Let me know how yours turns out!

Leave a comment

Filed under Cooking

Creamy Stove Top Macaroni and Cheese

I found this recipe online and made it last week for dinner…it is definitely a keeper! It is great as leftovers, too. I had it for lunch and dinner throughout the week!

Serves 4 to 6

Here’s what you’ll need:
1 pound of pasta, any shape (I used 4 cups of elbow macaroni)

1 1/2 cups whole or 2% milk
2 Tablespoons all-purpose flour
3 cups shredded cheese (cheddar, monterey jack, or colby)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon powdered mustard

What you do…
1. Cook the pasta according to package directions.
2. Drain pasta.
3. When the pasta has finished cooking, prepare the cheese sauce…
4. Begin warming 1 cup of the milk in the saucepan over medium heat.
5. Whisk together the remaining 1/2 cup milk and the flour until there are no lumps.
6. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture
7. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream (3-4 minutes)
8. Turn the heat to low and begin mixing handfuls of cheese into the milk
9. Stir in the salt, pepper, and mustard
10. Stir until all the cheese has melted and the sauce is creamy
11. Taste and adjust the seasonings as desired (I am bad at “adjusting to taste” so I just left it how it was and loved it!)
12. Remove the sauce from heat
13. In a large serving bowl, combine the pasta and the cheese sauce
14. Stir to coat the pasta evenly
15. Enjoy!

2 Comments

Filed under Cooking