Tuesday, May 5, 2009

Cream of ...........Soup

Kitchen Tip Tuesday
Condensed Cream of Chicken (or whatever) Soup
Thanks to my friend Sarah for this great recipe. I love it!
1 1/2 c. chicken broth
1/4 tsp. each of salt, onion powder, garlic powder, and parsley
1/2 tsp. poultry seasoning
1/8 tsp. pepper
1 1/2 c. milk
3/4 c. flour (I used whole wheat pastry flour and it turned out fine)
**You can add mushrooms, celery, etc. to make whatever type of "cream of" soup you like. :o)

  1. Boil broth, 1/2 c. milk, and seasoning for 1-2 minutes.

  2. In bowl (or Tupperware shaker) mix 1 c. milk and flour.

  3. Add flour mixture to boiling mixture and whisk until mixture boils and thickens.
*I tripled this recipe (because that is how much broth I had left after I cooked a chicken). I added 8 oz. of chopped mushrooms and it turned out great! I froze the soup in 2 cup containers and have thawed it out to use in recipes and it worked very well. I'm so excited to have a recipe that doesn't turn out watery! It is a thick soup!
For more great kitchen tips, visit: http://www.tammysrecipes.com/node/3348


Sarah said...

Good to know you can freeze it; I hadn't tried that yet.

Julie Redman said...

I have been looking for a cream of...soup recipe. This looks really good. Is this soups texture different once thawed from freezer?

Becky said...

The soup texture is a little different, buy not bad. Make sure you shake it up really well after it is thawed. I use in in casseroles, so you really can't tell. If you eat it as just as soup you might not be real happy with the texture. I have a friend who makes it up just before she uses it. I like to make up a big batch after I cook a chicken and make broth with the bones.