Cream of Something

I sometimes get strange reactions when I tell people I make my own cream of chicken or cream of mushroom soup. Heck, I even make my own French onion soup.

Each can be used in place of one 10.75 oz can of soup.



Cream of Chicken:

12 oz can evaporated milk (fat-free for lower fat content)
2 TBS corn starch
1 TBS vegetable or canola oil
2 tsp chicken base (or chicken bouillon)
1 tsp onion powder
1/8 tsp white pepper
1-2 TBS finely chopped cooked chicken (optional)
* I only add the cooked chicken if I have some readily available. So don't go out of your way to cook chicken for this recipe

Whisk all ingredients together in a medium saucepan. Turn on medium heat, cook until thickened. Stir often to prevent sticking and clumping.


Cream of Mushroom:


12 oz can evaporated milk (fat-free for lower fat content)
2 TBS corn starch
1 TBS vegetable or canola oil
2 tsp chicken base (or chicken bouillon)
1 tsp onion powder
1/8 tsp white pepper
1/8 tsp sugar
2-3 small mushrooms (finely chopped)
OR 1-2 TBS dried mushrooms (chopped)

Whisk all ingredients together in a medium saucepan. Turn on medium heat, cook until thickened. Stir often to prevent sticking and clumping.


Cream of Celery:


12oz can evaporated milk (fat-free for lower fat content)
2 TBS corn starch
1 TBS vegetable or canola oil
1 tsp onion powder
1/4 tsp salt (or celery salt)
1/8 tsp white pepper
1/8 tsp sugar
1/4 cup finely chopped celery

Whisk all ingredients together in a medium saucepan. Turn on medium heat, cooking until thickened. Stir often to prevent sticking and clumping.


French Onion (condensed):

1/2 cup onion (finely diced)
1 TBS olive oil
1 TBS molasses
3/4 cup beef stock (or broth)
2 TBS Worcestershire sauce
1 tsp onion powder
1 tsp salt
2 TBS corn starch
1/4 cup cold water

Heat oil and molasses in medium saucepan over medium heat. Add onion, and sautee until soft and sticky, stirring occasionally. Whisk in beef stock, Worcestershire sauce, onion powder and salt. Bring to a boil.

In small bowl, dissolve the corn starch in the water. Whisk into boiling mixture. Whisk until thickened. Remove from heat. Soup will continue to thicken as it stands.