I'll Share My Recipe if you Share Yours Feb. 14

14 years ago

I tend to stay away from recipes that call for cans of creamed soup. I really dislike the slow-cooker recipes that call for cream of soup and an envelope of onion soup mix.

However, I came across a recipe for homemade cream of soup mixes. These can be used in the slow-cooker and in the oven. I haven't tried them, but they could come in handy, instead of making a roux.

Homemade Condensed "Cream of" Soups.... to use in crock pot recipes.

by Crock Pot Recipe Exchange

"I have gotten many comments and emails over the last couple of years that request recipes without the "cream of" soups."

I've tried many different versions of the homemade stuff, but finally came up with this recipe that I adapted from several different ones I had found. It works perfectly! And the bonus is you know exactly what is in your "cream of" soup.

This makes around 1 1/2 cups... which is about equal to one 10 3/4 ounce can of "cream of" soup.

(condensed cream of chicken with variations to follow)

3/4 cup chicken stock

3/4 cup lowfat milk or evaporated milk, divided (1/4 cup + 1/2 cup)

1/4 teaspoon poultry seasoning

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dried parsley

1/8 teaspoon paprika (or cayenne, if you like a little spice!)

salt & pepper, to taste

1/3 cup + 2 tablespoons flour

1/3 cup of finely diced cooked chicken

In a small saucepan or cast iron pan, bring the chicken stock, 1/4 cup milk and all the spices to a boil over high heat. In a small bowl, whisk together the remaining 1/2 cup cold milk and the flour until smooth.

Whisk the flour/milk mixture into the boiling stock mixture and continue whisking and cooking until it has reached the thickness you desire and until the 'floury' taste is gone (just like when you're making gravy).

Stir in the chicken the last minute of cooking... just to heat through.

Use as needed in your recipes calling for "cream of" soups!

I store mine in a pint sized jar in the fridge until I'm ready to use it in one of my crock pot recipes.

Variations: (omitting the poultry seasoning and cooked chicken only)

To make "cream of mushroom" I add about 1/3 of a cup of small diced and sauteed button mushrooms.

To make "cream of onion" I add about 1/4 cup of chopped onions that have been caramelized.

To make "cream of celery" I add 1/3 cup of finely chopped cellery that has been softened in the microwave for about a minute (give or take).

To make "cream of potato" I add 1/3 cup of finely diced potatoes that have been boiled to soften. For more of a flavor impact you can also roast the potatoes.

Sort by:Oldest

Comments (4)

patti43
14 years ago
Thanks, Jasdip. I need that! I'm not totally against canned soup because they make life so darned easy, but your recipe sounds much better.

Here's a low fat version of red beans and rice, which I love! I won't use a Scotch bonnet pepper though--way too hot! I'll try a little jalapeno instead.

JAMACIAN RED BEANS AND RICE (Ginas Skinny Taste)

Servings: 10 Serving Size: 3/4 cup Old Points: 4 pts Points+: 5 pts Calories: 192.4 Fat: 3 g Protein: 4.9 g Carb: 35.4 g Fiber: 2.6 g Sugar: 0.7 g Sodium: 133.4 mg (without salt)

1 tsp coconut oil (or canola)
1 garlic clove, crushed
1/4 cup onion, minced
1 scallion, chopped
1 sprig fresh thyme
15.5 oz can red kidney beans, rinsed and drained
2 cups uncooked long grain rice
salt and fresh ground pepper, to taste
2 1/4 cups water
13.5 oz can (1 3/4 cups) light coconut milk
1 whole scotch bonnet hot pepper (not chopped)

In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion
Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.

Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top. Cover; reduce heat to low; simmer for 25 minutes. Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that). Makes 7-1/2 cups. Be careful handling the pepper--they are extremely hot.
nodakgal
14 years ago
Jasdip, don't look! LOL
I made this last night with cream of chicken soup. It was actually good. Next time I will add just a bit more sour cream.

Hamburger Hashbrown Casserole

1 32-oz. bag shredded hash browns
1 onion, minced
salt and pepper
1 lb hamburger, browned
1 tsp. minced garlic
1 onion, chopped
1 15-oz. can or bag of peas, drained and thawed
1 C. milk
1 can cream of mushroom soup
1/2 C. sour cream
8 oz shredded sharp cheddar cheese
1 can French-fried onions

Preheat oven to 350 degrees. Butter a 9Ã¯Â¿Â½13 baking pan. Sprinkle the hash browns in the bottom of the pan. Layer hamburger, salt, pepper, garlic and onion (brown all these things together). Sprinkle peas on top. Mix soup, milk and sour cream. Pour over the peas. Top with cheese. Cover with aluminum foil and bake for one hour. Sprinkle w/fried onions and bake an additional 10 minutes, or until onions are browned and crispy.
Related Discussions
I'll share my recipes, if you share yours, Feb.24
Q
Comments (4)
This is a recipe out of an older cookbook from back in the 80's. Looks good. Mango Curried Chicken (Canadian Living 30 minutes and Light) 4 chicken legs 1 tbsp vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 small sweet green pepper, chopped 1 cup long-grain rice 2 tsp curry powder 1/2 tsp cumin salt and pepper 2 cups water 1/4 cup mango chutney 1 tbsp tomato paste Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat. Brown chicken al over, about 10 minutes; remove to a plate. Drain off all but 2 tsp fat from skillet. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper. Cook, stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste. Nestle chicken in rice and bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until juices run clear when chicken is pierced, and rice is tender.
...See More
I'll Share my Recipe if you Share Yours, Wed. Feb. 17
Q
Comments (9)
I forgot to say to butter the dough! LOL Sorry Jasdip. I dug out the recipe.I think this is one of the first cookbooks I ever had. Its a little church cook book, with member recipes and I bet 30 years old! Here is the recipe Quick Caramel Rolls 2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok) Topping: 1/2 cup white sugar 1/2 cup brown sugar (packed) 3/4 cup plus 3 tablespoons thick cream soft butter brown sugar cinnamon Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes. **I just pour the caramel in the bottom of the pan and put rolls on top and let rise, bake, then invert on to another pan**
...See More
I'll Share my Recipe if you Share yours--Feb.4
Q
Comments (4)
Oat Bran Muffins 2 cups Quaker Oat Bran Hot Cereal, uncooked 1/4 cup firmly packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt (optional) 1 cup skim milk or 2 % low fat milk 2 egg whites, slightly beaten 1/4 cup honey or molasses 2 tablespoons vegetable oil Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups or spray bottoms only with non stick cooking spray. Combine dry inredients, mix well. Add combined milk, egg whites, honey and oil: mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes or until golden brown. You may stir in 1/2 cup fresh or frozen blueberries or 1/2 cup mashed ripe banana, 1 medium. Sue
...See More
I'll Share My Recipe if you Share Yours Feb. 21
Q
Comments (10)
The Amazing Race inspired me...lol Empanadas Shell: 4 cups all purpose flour 2/3 cup veg shortening 1/2 tsp salt 1 tsp vinegar 1 cup water or as needed Cut the shortening into the flour and salt with a fork or pastry blender. Add the vinegar and start with 1/2 cup of water, mixing with a spoon(I use a wooden spoon). Keep adding water until it has a dough consistency...not too wet, it should NOT be sticky. Roll out on a floured surface to a thin, pie crust consistency, about 1/8". Let it rest while you make the filling. Filling 1 1b. ground beef or chicken or pork or? 1 tsp. ground chili powder 1/2 tsp seasoning salt dash of cumin 1 med yellow onion diced 3 tsp minced garlic 4 oz can seeded/cooked diced green chiles 1 red bell pepper, seeded & diced Brown hamburger in a skillet until almost done, then add the onion & bell pepper, simmer till onion is glassy, then add rest of the ingredients. Note: I drain the oil off the hamburger and replace it with 1/2 cup of water to keep the filling moist. Cut the empanada shells into 4" rounds, I used a plastic can lid or use a small coffee can or other? Gather and left over dough, roll into a ball and roll out to cut another 4" shell out of. Spoon about 2TBL filling onto the middle and fold sides up pinching inward to each pinch to create a rolled edge effect "OR" use a fork to press the edges together. Preheat the oven to 375F. Cook on an ungreased baking sheet for 7 minutes, then turn, bake another 7 minutes. You can eat an empanada like a little meat sandwhich or smother in sauce like an enchilada, top with sour cream, cheese, lettuce and tomato. You can also fill with a cheese filling or your choice. Makes 24. Can be refrigerated or frozen for later use.
...See More
glenda_al
14 years ago
One of the 3 cold soups I enjoyed on cruise.
Have made this one several times at home, previously!

Chilled Strawberry Bisque
2 cups frozen strawberries
1 cup milk
1/2 cup of heavy cream (whipping cream)
1/2 cup sour cream
2 Tbsp. sugar
fresh mint for flavor and garnish

Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.
Jasdip
Original Author
14 years ago
LOL Nodakgal.
I made scalloped potatoes using cream of mushroom soup for years. Only recently have I replaced that with a roux. It's the soup and packaged soup mixes that I just don't like, over a roast for instance.

I'll Share My Recipe if you Share Yours Feb. 14

Comments (4)

patti43

nodakgal

Related Discussions

glenda_al

Jasdip
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I'll Share My Recipe if you Share Yours Feb. 14

Comments (4)

patti43

nodakgal

Related Discussions

glenda_al

JasdipOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jasdip
Original Author