Tidbits of Happy

Condensed Cream of {whatever} Soup

This recipe is for a “condensed” cream of chicken soup, which is probably the most common condensed soup all the old recipes call for (apart from mushroom).

To make cream of anything else, substitute an appropriate broth/stock.  I’ve found that the flavor of the soup is much richer if I take the time to start with twice the amount of stock/broth called for in this recipe and then reduce it by half.

For cream of mushroom, chop and cook down some mushrooms in the butter, and then add the flour and a bit of cream.

Ingredients

• 3 Tablespoons butter
• 3 Tablespoons flour
• 1/2 cup chicken stock (or broth)
• 1/2 cup milk
• salt and pepper

Directions

1. Melt the butter in a small saucepan over medium heat, then add the flour. 
2. Cook, whisking rapidly, until the mixture is thick.
3. Add the chicken broth/stock, and whisk until smooth. 
4. Then add the milk. 
5. Bring to a simmer and cook, stirring, until thickened. 
6. Remove from the heat.  Add salt and pepper to taste.

This recipe yields the equivalent of one can of soup.  It will keep for a few days in the fridge, but is best used the same day.