Cream of Anything Soup
Casseroles, dips, and sauces are a staple in many households. They are quick and easy to make, perfect for feeding a large crowd or for weeknight dinners. However, there is one ingredient that is often used in these dishes that may not be the best choice – cream of soups.
Cream of soups, such as cream of mushroom, cream of chicken, and cream of celery, are popular ingredients in many recipes. These canned soups are a pantry staple for many households. They are creamy, flavorful, and can be used as a thickening agent in sauces and casseroles. However, have you ever taken a closer look at the ingredients list of these soups? You may be surprised to find that they are loaded with sodium, preservatives, and artificial flavors and colors.
So why not make your own homemade versions instead of using these canned soups in your cooking? Here are a few reasons why you should ditch the cream of soup and opt for homemade versions instead.
1. Healthier Option
One of the main reasons to make your own cream of soups is for the health benefits. By making your own, you can control the amount of sodium and other additives that go into your dish. Additionally, homemade soups are free from any artificial flavors and colors, making them a much healthier option for you and your family.
2. Customizable Flavors
With canned soups, you are limited to the flavors that are available in the store. But when you make your own, the possibilities are endless. You can customize the flavors according to your own liking and dietary restrictions. For example, if you have a dairy intolerance, you can make a cream of chicken soup using a dairy-free milk alternative.
3. Cost-effective
Although canned soups may seem like a cheaper option, in the long run, making your own cream of soups can save you money. The ingredients used are basic pantry staples, and you can make a large batch at once and store in the fridge or freezer for later use.
4. Taste and Texture
Homemade cream of soups have a much better taste and texture compared to their canned counterparts. The depth of flavor and creaminess is much more prominent in homemade versions, making your dishes taste even better.
Homemade Cream of Anything Soup Base
Ingredients
- 3 Tbsp Butter
- 3 Tbsp AP flour
- 1/2 cup Milk
- 1/2 cup Chicken stock
- 1/2 tsp Kosher salt
- 1/4 tsp White pepper
Optional ingreadients that really zest it up
- 1 medium Shallot grated
- 1 stalk Cellery grated
- 1/2 cup Diced mushrooms
- 1/2 tsp Celery salt
Instructions
Simple soup base
- In a saucepan over medium-low heat, melt butter.
- Whisk in flour. It will make a thick paste, continue whisking for about a minute to cook out the raw flour taste.
- Add milk, a little at a time, whisking until it’s all incorporated. Add chicken stock while whisking. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add the celery seed and salt and pepper to taste.
- You can also add celery salt, garlic powder or onion powder.
Cream of celery
- In a medium-sized saucepan, melt butter over medium heat. Add celery, and shallot and cook until softened, three to four minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out.
- Add milk, a little at a time, whisking until it’s all incorporated. Add the chicken stock while continuing to whisk. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add salt and pepper to taste.
Cream of Mushroom
In a medium-sized saucepan, melt butter over medium heat. Add mushrooms and cook until slightyl browned and softened, four or five minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated.Whisk on the stock. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add salt and pepper to taste.
- Cellery and shallots are also a great addition to the mushrrom vertion.