Many moons ago I posted a recipe for Cream of Mushroom Soup. Since then I have tweaked it slightly. Although the old recipe was good, I think that this is even better.
Pictured below: Homemade cream of celery for tuna casserole.
1 Tbs. butter
3 Tbs. flour
1/2 cup broth (any kind will work, you can use bouillon if you need to)
1/2 cup milk
salt and pepper
1/8 tsp onion powder
1/8 tsp garlic powder
dash paprika
- Melt butter in a saucepan over Med-Low heat.
- Stir in flour a little at a time until smooth. Remove from heat.
- Add broth and milk a little at a time, stirring to keep mixture smooth. Add seasonings and mushrooms/chicken/celery (depends on what kind you're making)
- Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
On the old post someone asked about making a large batch. I would recommend this dry mix for storing large batches:
2 cups nonfat dry milk powder
3/4 cup cornstarch
2 tablespoons onion powder
1/2 teaspoon black pepper
1/4 cup chicken bouillon powder
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme, more to taste
3/4 cup cornstarch
2 tablespoons onion powder
1/2 teaspoon black pepper
1/4 cup chicken bouillon powder
1 teaspoon dried basil (optional)
1/4 teaspoon dried thyme, more to taste
Store mix in an airtight container. To use, mix 1/3 cup of mix with 1 1/4 cup water. Cook and stir until thickened. Add mushrooms/chicken/celery if desired.

Great mix. Thanks for sharing!
ReplyDeleteIt's always good to have a go-to Cream of ? soup recipe on hand! Thanks for sharing yours! :)
ReplyDeleteYour mushroom soup sounds good. Good tip for using the cast iron. I have a cast iron dutch oven so that sounds perfect. Just wished you had included a picture. No picture to show what it looks like. (For Pinterest)
ReplyDeleteYes I do need a picture! I will be sure to add one when I next make it.
ReplyDeleteSo does this make approximately one can of condensed (not reconstituted) soup?
ReplyDeleteYes, I use the recipe above as I would one can.
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