CONDENSED CREAMED SOUPS – Make Your Own

Condensed creamed soups can be made at home with no additives. This is a great recipe to use if you are looking to make a change.

We love this delicious soup Potato Soup, it is made without condensed soup so you will want to save this recipe.

❤️WHY WE LOVE THIS RECIPE

There are so many recipes that call for condensed creamed soups.  Today, a lot of people don’t like these recipes because of all the additives in the creamed soups we buy in the supermarket.  It is so easy to make your own with just a few ingredients at home. It is super versatile too. You can make more or less of this recipe to suit your needs.  It keeps well in the refrigerator for 3 or 4 days. You can freeze it in individual packets to add to future recipes.  It is easy, better and healthier for you and your family.

SWAPS

Recipes are so versatile, especially this one. It is a good base recipe. The recipe in the recipe card below is for mushroom soup, but you can make any condensed soup simply by switching out that one ingredient.  You can make cream of chicken, cream of celery, cream of asparagus or whatever soup you need by just substituting one of these ingredients for the mushrooms in this recipe. You can also add other spices if you want.  It is always fun to experiment with this kind of recipe and make it to your own taste.

STORING, REHEATING & SERVING SIZE

 Makes about 1 1/2 cups soup to use in place of 1 can called for in recipes.

🥣DELICIOUS SOUP RECIPES

⭐TIP

You can make this and freeze it for later use. We like to double it, and then we have extra for later.

Make your own Condensed Soups for Recipes

Judy Yeager

Many people don’t want all the extra additives in condensed canned soups. This easy recipe for making your own will make your life much easier.

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Soup

Cuisine American

• 2 to 3 tablespoons butter
• 1 to 2 cloves of garlic finely chopped
• 1/4 cup onion finely chopped
• 1/2 cup fresh mushrooms finely chopped
• 1/4 cup all-purpose flour
• 1/2 cup chicken broth or vegetable broth
• 1/2 cup milk evaporated milk or cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• Melt the butter in a skillet on top of the stove and saute’ garlic, onion and mushrooms.

• Cook until onions are soft and mushrooms are cooked, about 3 to 4 minutes.

• Sprinkle in the flour and stir to cover mushrooms and onions.  Add chicken broth, milk, salt and pepper and simmer while stirring until mixture thickens, about six to eight minutes.

• Makes about 1 1/2 cups soup to use in place of 1 can called for in recipes.

• See notes.

You can make cream of chicken, cream of celery, cream of asparagus or whatever soup you need by just substituting one of these ingredients for the mushrooms in the above recipe. You can also add other spices if you want.  It is always fun to experiment with this kind of recipe and make it to your own tast

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