June 09, 2016
Dairy, Clone/Copycat Recipes, Budget-Friendly,
Cooking With Condensed Soup, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Stove Top, No Eggs, Sugar-Free, Make it from scratch, Flour more
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"For anyone who's not a fan of the canned condensed soup, this one works great as a soup starter or in casserole type recipes that calls for a can of condensed cream soup as a base. This has the same consistancy as the canned condensed chicken soup but without artificial flavors and preservatives and to be honest I think I like the taste even better. If you are replacing a cream of mushroom or cream of celery soup in a recipe, you will want to omit the bouillon granules and add cooked mushrooms, celery, or celery salt to the recipe. Most cans of “cream of” soup are 10 1/2 ounces which is equivalent to about 1 1/3 cups. This recipe makes 2 2/3 cups which is equivalent to 2 cans of condensed cream soup."
Melt butter in a small saucepan over medium heat.
Add flour to the melted butter and mix into a paste.
Whisk in whole milk, chicken broth and chicken bouillon granules. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.
Add garlic and onion powder, salt, and pepper.
Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
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