Thursday, June 26, 2008

Cream of Whatever Soup

Since I'm not laboring...I thought I'd post about something I meant to post about a while ago.

2 times of late, I have gotten into the middle of cooking something and found that I had run out of cream of mushroom/chicken soup. Now, really I can't stand Cream of Chicken soup. Personal distaste for it. But I use cream of mushroom alot. I usually just keep a bunch on hand, but occasionally I run out and forget to put it on the list.

Well, I decided to see if I could do a substitute and this is what I found.

Cream of whatever Soup
2T butter
2 T canola oil
1/4 c flour
1/4 t salt
add in whatever you are going for (I use mushrooms, chopped)
10 ounces of milk (1 1/4cups)

Heat the butter and oil till it all melts. Add flour and salt. Stir to make roux. Add mushrooms, cook for at least 4 minutes (stirring). Add milk and stir until thick.

I used this again tonight in my Broccoli Rice/chicken casserole.

In making sup, I knew that I had leftover chicken that needed to be used or it'd be wasted. I had broccoli that needed cooking so that it didn't go bad. i had a whole thing of generic ALDI "velveeta" which was just sitting there in my cabinet with no purpose for its future. And rice is something we generally keep stocked. So that is how we came up with dinner. Come to find out in the middle of prepping, we were out of Cream of mushroom soup again...so I made the above recipe.

One of the perks here is that the sodium level is nill and there are no MSG's as opposed to most canned soups. It did take a bit longer, but not bad all in all.

2 comments:

Meredith Peel said...

Man, if I were out of cream of mushroom soup, I would be shocked to find I had mushrooms on hand to chop up! Ha!

asnipofgoodness said...

I just found your blog, and I will be praying for a soon and safe delivery for you!