Saturday, September 20, 2008

Condensed Cream of Chicken Soup

I love using those canned cream soups in cooking. A pot roast cooked in a crockpot with cream of mushroom soup makes some of the best gravy ever. Add a can of cream of chicken soup to some cooked noodles and steamed vegetables, and you really don't need much besides a few dashes of pepper. But I've always studiously avoided the ingredients lists on those cans. Why? A few examples:

monosodium glutamate
disodium phosphate
"spice" (and that would be???)
maltodextrin
modified corn starch

But it always seemed like something to live with. I have to pay taxes. I have to spoil my cats. And I don't have a substitute for canned, condensed soups.

But do you know how easy it was to discover I was wrong on that last one? As long as it took to type "homemade condensed cream of chicken soup" in Google and hit send. And look-y what the Very First Result is:
http://www.tammysrecipes.com/homemade_cream_chicken_soup

And do you know how incredibly simple this was to make? Of course you don't, because you weren't here when I made it. Here, I'll show you:

Step 1: Mix some stock, milk and seasonings in a pot and boil:



Step 2: whisk together some milk and flour:



Step 3: Combine the two, whisk, boil.



Done! And it took me about 10 minutes from start to finish - and I bet about 1 minute of that was because I took 7 pictures. It might not be quite as fast as getting a can out of the pantry and opening it. But it's darn close.

5 comments:

kittie said...

Oh - good call! I'd never have thought to even look for this!

So, did it work just as well as the tinned stuff?!

Deborah said...

Kittie, that's called "Fodder For A Follow-Up Post". :)

who is themanfromearth? said...

It looks awesome. Your so smart! I might have to buy a can every now and then, though, because I have to get my "shake the can, press on the can, shake again, get out the rubber spatula and scrape" fix on, every now and then.

Hannah said...

If you ever get tired of using a metal whisk, you should try the cherry wood whisk at Jonathan's Spoons (www.woodspoon.com). They are a lot easier to clean than the traditional metal whisk and they fit in a drawer a lot easier. All of his products are handmade in the US from wild cherry wood, and I think that's pretty cool.

Ruth Daniels said...

What a great post. Thanks, now I'll just bookmark it for those days when nothing but condensed soup will do.