Condensed "Cream Of" Soup (3 Ways)

• porzioni: 1 serving
• tempo di preparazione: 2 minutes
• tempo totale: 10 minutes

Ingredienti

Cream of Mushroom:

3 tablespoons butter

½ cup finely chopped fresh mushrooms

3 tablespoons all-purpose flour

½ cup vegetable stock or broth (I use a roasted vegetable base mixed with water)

½ cup milk (or cream)

salt (to taste)

black pepper (to taste)

—————————————————————

Cream of Chicken:

3 tablespoons butter

3 tablespoons all-purpose flour

½ cup chicken stock or broth (I use Better than Bouillon + water)

½ cup milk (or cream)

salt (to taste)

black pepper (to taste)

————————————————————

Cream of Celery:

3 tablespoons butter

½ cup finely diced celery

3 tablespoons all-purpose flour

½ cup vegetable stock or broth (I use a roasted vegetable base mixed with water)

½ cup milk (or cream)

salt (to taste)

black pepper (to taste)

Istruzioni

Cream of Mushroom

Melt the butter in a small saucepan over medium-low heat (I use a 1-quart saucepan).

Add the chopped mushrooms and cook, stirring occasionally, until the mushrooms have softened (about 3 to 4 minutes).

Add the flour to the mushroom mixture; stir until combined and smooth, and then cook, stirring constantly, for one minute.

Add the vegetable stock or broth and the milk; stir to combine.I like to use a whisk for this step and the remaining steps; it helps to more easily break up any lumps and keep the mixture smooth.

Increase the heat and bring to a boil, stirring frequently. Reduce the heat and simmer, stirring constantly, until the mixture has thickened. Season to taste with salt and pepper.

Cream of Chicken

Melt the butter in a small saucepan over medium-low heat (I use a 1-quart saucepan).

Once the butter is melted, add the flour. Stir until combined and smooth, and then cook, stirring constantly, for one minute.

Add the chicken stock or broth and the milk; stir to combine.I like to use a whisk for this step and the remaining steps; it helps to more easily break up any lumps and keep the mixture smooth.

Increase the heat and bring to a boil, stirring frequently. Reduce the heat and simmer, stirring constantly, until the mixture has thickened. Season to taste with salt and pepper.

Cream of Celery

Melt the butter in a small saucepan over medium-low heat (I use a 1-quart saucepan).

Add the diced celery and cook, stirring occasionally, until the celery has softened (about 4 to 5 minutes).

Add the flour to the celery mixture; stir until combined and smooth, and then cook, stirring constantly, for one minute.

Add the vegetable stock or broth and the milk; stir to combine.I like to use a whisk for this step and the remaining steps; it helps to more easily break up any lumps and keep the mixture smooth.

Increase the heat and bring to a boil, stirring frequently. Reduce the heat and simmer, stirring constantly, until the mixture has thickened. Season to taste with salt and pepper.

Note

Use in any recipe that calls for a can of “cream of” soup

Nutrizione

• Calorie: 470 kcal