This is one of my favorite store-bought remixes.
Sometimes recipes call for “cream of” soups — cream of mushroom, cream of chicken, cream of celery, etc. — as a creamy base or thickener. Often, this ingredient leaves a processed aftertaste in your dish. Use this substitute in place of one regular-sized can of soup.
- 3 Tablespoons of butter
- 3 Tablespoons of flour
- 1/2 cup chicken broth Or 1/2 teaspoon of chicken flavored bouillon powder + 1/2 cup of water
- 1/2 cup milk
Melt the butter on medium-low then stir in the flour with a whisk. Keep whisking until flour is incorporated and the mixture is smooth. Gradually add milk and broth, stirring well between each addition. Once all of the liquid has been added, bring to a gentle boil, stirring often until thickened. Add S&P to taste.
For added flavor, allow the flour and butter mixture, or roux, to brown by continuously stirring on the heat for several minutes after it is smooth. If you plan to do this, remove the pan from the heat before adding the broth and milk because the mixture will become quite active as you work. It is ok to mix the broth and milk together. Use a measuring cup with a handle and spout that will make it easy to pour quickly. After the addition of all of the liquids, return to the heat to continue the thickening process.
Add directly to recipe in this form or add a few ingredients (like mushrooms, chicken, or celery) for a delicious soup. I like this recipe because it is made from things I usually have on hand and makes my dishes taste even better.