Canned soup replacement
Homemade "Cream of" Soup
Creamed Soup Base/substitute

These might help iebee, from Holland, who is looking for alternatives to
canned cream soup to use in crockpot recipes. Mary Ann


Canned Soup Replacement

Just make a medium thick white sauce, using a tsp. of chicken boullion
granules for cream of chicken, or some finely chopped and sauteed
mushrooms for cr. of
mushroom soup.

Basic White Sauce
2 Tbsp. butter or reg. margarine (not spread)
2 Tbsp. flour
1 cup milk
salt and pepper to taste

In small pan melt butter, stir in flour and cook over low heat for 1
minute.
Slowly whisk in the milk and cook, stirring, until thickened. Season to
taste.



Homemade "Cream of" Soup

To use in place of canned cream soups in casseroles or as a base for
your own soups. Much lower in fat and salt than the canned versions.
The trick is to have it made up ready to use!

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable boullion
2 Tbsp. dried onion flakes
1-tsp. basil leaves
1-tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until
ready to use.
To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
Cook and stir until thickened. Add to casserole as you would the
canned product. Makes equivalent of 9 cans of soup. Vary the spices
to suit your own taste or the type of casserole you were making.
Yield 9 servings with less than 1-gram fat per serving.

Variations:

Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked


Creamed Soup Base/substitute

This recipe is the equivalent to 1 10 2/4 oz can cream of chicken soup.
The recipe may be doubled, but still use only 1 egg yolk.

Creamed Soup Base

1 1/2 cup chicken broth
4 Tbsp flour
2 Tbsp butter
1 Tbsp cream
1 egg yolk

In a small saucepan, heat broth 10 minutes. Melt butter and stir in
flour to make a roux. Whisk roux into broth. In a small bowl, blend
together cream and egg yolk. Gradually add 1/4 cup of broth mixture.
Pour contents of bowl into saucepan. Cook and stir for 10 minutes. Do
not boil.

Prep time: 20 min
Yield: 1 1/4 cup



Mary Ann


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