I guess there has been quite a stir in the news lately about the ingredients in canned soups. I haven’t followed the story very closely, because quite frankly, I haven’t bought canned soup in years. It’s so quick and easy to make your own…and it doesn’t take much more time than it does to open a can…and it doesn’t have any unwanted ingredients…not to mention the fact that it’s cheaper than the can!
Cream of Anything Soup
**This makes the equivalent of 1 can of commercially prepared soup, but without any additives or preservatives.
Base recipe (the cream part) 3 tablespoons unsalted butter 1⁄2 small onion finely chopped 1 clove garlic
1⁄4 cup all-purpose flour 1 1⁄2 cup whole milk
1⁄2 teaspoon salt
dash black pepper
1. Melt butter in small saucepan.
2. Add onion and garlic. Sauté for 2-3 minutes, just until you begin to smell the garlic.
3. Add flour and stir until all of the butter is absorbed.
4. Slowly add the milk while stirring at the same time. Stir constantly until the mixture begins to thicken.
5. Add salt and pepper.
**Add-ins
For Cream of Celery Soup—Add one stalk of finely chopped celery along with the onions and garlic. You can also add the celery leaves from the stalk when you add the salt and pepper.
For Cream of Chicken Soup—Use 1 cup chicken broth and 1⁄2 cup milk instead of milk alone.
For Cream of Mushroom Soup—Add 1⁄2 cup of finely chopped mushrooms along with the onions and garlic.
For Cheddar Cheese Soup—Add 1⁄2 cup cheddar cheese after you add the milk and keep stirring until it is completely melted.