Friday, August 22, 2014

RECIPE: Cream of... Soup Base

I think perhaps it'd be impossible to calculate the number of recipes calling for "Cream of (insert chicken, mushroom, celery, etc. here) Soup". But, what if you don't have any on hand, or wish to avoid the high levels of sodium and food preservatives in store-bought canned soups? By simply using the main ingredient of your choice, the applications for this simple recipe are endless! 


2 Cloves Garlic, Minced
1/2 Small Onion, Diced
1/2 c. *Main Ingredient, Diced
1/4 c. Unsalted Butter
1/4 c. White Flour
1 c. Whole Milk
3/4 c. *Chicken Broth
1 Tbsp. Olive Oil
Salt and Pepper, to taste

*Main Ingredient Suggestions: Mushrooms, Celery, Chicken, Asparagus, Broccoli, Potato
*Chicken Broth may be substituted with Vegetable Broth for Vegetarian/Vegan diet.


Sautee garlic, onion, and main ingredient in olive oil, set aside. Melt butter in pan over medium heat, whisk in flour until smooth, and cook for 2 minutes. Add broth, milk, and sauteed main ingredient. Bring to a boil, lower heat and simmer for 15 minutes, stirring frequently. Season with salt and pepper to taste.

*This recipe makes an amount equivalent to one 11.25 oz can of unprepared condensed national brand soup for substitution in recipes. Add an additional 1 1/3 c. milk to prepare soup as a stand-alone meal. May be frozen for later use.