The other night, I realized that I was out of cream of mushroom soup when I needed a can to prepare our steak stroganoff. I searched and searched and compiled a few recipes to come up with a substitute version that could be modified to make any type of cream soup. It took only a short moment to whip up a enough for one can of soup and there was little difference in the end result, excluding that I had no mushrooms so it ended up being a cream of beef type soup.
Cream Soup Base
Ingredients
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 cup chicken or beef broth
- 1/2 cup milk
- 1 tsp onion flakes
- 1/8 tsp basil
- 1/16 tsp thyme
- 1/16 tsp pepper
Instructions
- Melt butter in a saucepan over medium-low heat.
- Stir in flour; keep stirring until smooth and bubbly.
- Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
- Return to heat.
- Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
Variations
This cream soup base can be varied by using vegetable broth, sauteed chopped celery, celery seed, or sauteed chopped mushrooms. Adjust herbs or seasonings, as desired.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 10.5 ounces, approx 1 can of cream soup
This week we opted to try out a few new recipes. We tried a fantastic one last night and I’ll work on getting that ready to share soon.
Lunches:
- Salad, potato or bread
- Leftovers x4
- {missing one lunch}
Dinners:
- Steak, carrots, some sort of potato
- Beefy nacho crescent bake (NEW), 7 layer dip
- Three Pepper Pasta (NEW), french bread from the breadmaker
- BBQ pork sandwiches, fries
- Sloppy joes, fries
- Sweet and sour pork, curry chicken, rice
This post may appear at Menu Plan Monday, Mouthwatering Monday, and Full Plate Thursday.
