"Cream Of" soups:
When I have time, I always make my own. I can't stand canned stuff because of the preservatives lining the can - basically it is just bad for you. Plus, Mark and I both don't like Campbell's typical canned taste.
Here's what you do. Basic cream of chicken soup - start with butter in a saucepan, melt but don't brown. Add 2-3 tbsp of flour to the butter and mix together over low to medium low heat. Once melted, add chicken stock slowly until consistency is to your liking (takes about 2 cups). Season with salt/pepper. Here is your "cream of" soup. To make cream of mushroom - grill up some cut up mushrooms separately in small about of butter, add to your soup and season to your liking. When I make homemade pot pies, this is the base of my cream sauce, then I add veges and chicken and top with pie crust.
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