Condensed Cream of Whatever Soup Substitutes
Recipe: #12677
June 01, 2014
"Recipe adopted as an alternative to those canned versions that are so high in sodium. You can use this in casseroles in place of condensed cream soups. This cream soup base can be varied by using vegetable broth, sauteed chopped celery, celery seed, or sauteed chopped mushrooms. Add herbs and or seasonings, as desired."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (68.4 g)
- Calories 66.9
- Total Fat - 4 g
- Saturated Fat - 2.4 g
- Cholesterol - 11 mg
- Sodium - 173.7 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 0.2 g
- Sugars - 1.6 g
- Protein - 1.8 g
- Calcium - 38.1 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Tips
No special items needed.
1 Reviews
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