Cream of Chicken Soup

CREAM OF CHICKEN SOUP

 

 

I used to get discouraged every time I read a recipe and it called for a can of cream of chicken soup.  Since then, I've learned how to make cream of chicken soup & it works perfectly in a recipe that calls for a can of cream of chicken soup.  This recipe equals one can of cream of chicken soup.

 

Ingredients:

2 1/2 Tablespoons butter

 3 1/2 Tablespoons flour

1 1/2  Cups hot milk

1/2 teaspoon salt

2 chicken bouillon cubes

 

Melt butter in a sauce pan.  Whisk in the flour.  Stir over medium heat until the butter and flour foam together, about 2 minutes.  Remove from heat.  Add 1 1/2 Cups warm milk and the chicken bouillon.  Bring to a boil & Whisk over medium heat for 2-3 minutes.  The sauce should thicken and coat a spoon nicely.  Add salt and pepper to taste. 

 

 

CREAM OF MUSHROOM SOUP:

If you would like to make Cream of Mushroom soup, melt butter in a sauce pan.  Whisk in the flour.  Stir over medium heat until the butter and flour foam together, about 2 minutes.  Remove from heat. Open a can of mushrooms and add 1 1/2 Cups of mushroom juice and 1/2 Cup of milk powder to the flour and butter mixture.  Dice up half of the can of mushrooms very small.  Add them to the pan.  Bring to a boil and whisk over medium heat for 2-3 minutes.  The sauce should thicken and coat a spoon nicely.  Add salt and  pepper to taste.

 

I adapted this recipe from Julia Child's White Sauce