Need a base for Condensed Cream Soup
I am rather disturbed by the amount of sodium added in many canned condensed cream soups and was hoping to find an easy recipe as a substitute. I would love if someone can share their recipe in these two forms:
a) a dry ingredient condensed soup mixture
b) a recipe made on the spot from start to finish.
I did some searches online and have ran across a few recipes for condensed cream of "..." soup but most had mixed reviews at best. My purposes for the soups are mainly fillings for pot pie's or casseroles and would likely rarely be eating just as a soup (with the exception of a Cream of Mushroom soup).
I would also share I do have powered dry milk. I would use this base mix for a cream of celery, cream of chicken and cream of mushroom nearly 100% of the time.
Can anyone help? I will have a rainy weekend and would love a good recipe to include with a meal!!!!!!
This is what I use:
Cream-of-Whatever Soup Mix (Makes equivalent of 9 cans)
2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken bouillon
2 tb dried onion flakes
1 ts basil leaves1 ts thyme leaves
1/2 ts pepper
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! 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 a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.
I didn't have the onion flakes so didn't add those but I cook with alot of onion so it made no difference. The taste is very good and I keep it in an airtight container.
Hope this helps you!
A basic, medium white sauce will work just fine. You can saute celery or mushrooms in the butter (I use part olive oil), then stir in the flour, and then add milk, or broth, or broth and wine. Season as appropriate.
Basic proportions: 2 T butter/oil, 2 T flour, 1 cup liquid.
I got this basic procedure from the excellent More-with-Less Cookbook by Doris Janzen Longacre, but I am sure it is in any general cookbook.
The mix does sound handy but I suspect mine will taste richer.
This is sort of funny because cream soups were marketed back in the 1920s as a quick and easy convenience product to substitute for a classic veloute sauce.
All you really want to do is reverse the process and return to the basics.
A veloute is a white sauce made with stock instead of milk, although it can be enriched with a bit of cream or egg yolk. Sometimes a slurp of sherry is added.
Much more flavorful than a bechamel, and should be exactly what you need. Leave out the salt, and you're home free.