Cream Soup

Cream of Chicken Soup Substitute #1
1 T. butter
3 T. flour
½ c. chicken broth
½ c. milk
Salt and pepper to taste
Melt butter in saucepan over medium low heat. Stir in flour and keep stirring till smooth and bubbly. Remove from heat and add broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring to a gentle boil and cook, stirring constantly till it thickens. Taste and add salt and pepper as needed. Use in casseroles in place of condensed cream soups. *For Cream of Mushroom soup add 2 T. chopped canned mushrooms.

Cream of Chicken Soup Substitute #2
5 T. White bean flour (Grind 4 T. of any white bean to make 5 T. bean flour)
1 ¾ c. water
4 t. chicken bouillon or 4 cubes
Combine bean flour, water and bouillon in a saucepan. Cook on medium heat until thick and delicious; whisking frequently. The soup should be ready in about 3 minutes. (longer if your bean flour is coarser). Use this with cooked veggies or meat for a complete meal. You can add this to recipes calling for cream of chicken soup. This replaces a can plus the water or milk in recipes. (This soup is 60 calories compared to 210 calories in canned cream of chicken soup.)

Cream of Chicken Soup Substitute #3
1 1/2 cups powdered nonfat milk (2 cups instant dry milk)
¾ cup cornstarch
¼ cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
½ teaspoon pepper
Combine all ingredients, mixing well. Store in airtight container until ready to use. Yield: 9 cans soup
˜ To Make CREAM OF CHICKEN Soup:
Combine 1 cup of Cream Soup Mix with 1 ¼ cups of cold water in saucepan. Cook and stir
until thickened. Add to casserole as you would the canned soup. Substitute for 1 can.
˜ To Make CREAM OF MUSHROOM Soup:
Add a 4 oz. can of mushrooms, undrained, as part of liquid in Cream of Chicken Soup above for cream of mushroom.

Homemade Cream-Soup Mix:
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup vegetable or chicken instant powdered bouillon
2 tablespoons dried onion flakes
1 teaspoon celery flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup mashed potato flakes

Combine all ingredients, mixing well. Store in airtight container until ready to use. To substitute for 1 can of soup, combine 1/3 cup dry mix with 1-1/4 cups cold water and 1/2 tablespoon butter in a saucepan. Cook and stir until thickened. Use as you would canned soups. Makes the equivalent of nine cans of soup. — Angela, New York

Variations:
– Vegetable: Add 1 cup cooked mixed vegetables.
– Mushroom: Add 1/2 cup sauteed chopped mushrooms.
– Celery: Add 1/2 cup sauteed, minced celery.
– Potato: Add 1 cup diced, cooked potatoes.
– Broccoli: Add 1 cup chopped, cooked broccoli.
– Asparagus: Add 1 cup chopped, cooked asparagus.
– Chicken: Add 1/2 cup finely diced, cooked chicken.
– Roasted Garlic: Add 1 or 2 roasted garlic cloves.
– Onion: Add 1/4 cup sauteed, chopped onions.

You can combine ingredients such as chicken and broccoli or mushroom and garlic for added flavor