Home Made Creamed Soups

Cream of Chicken, Mushroom and Celery Soups are called for in so many recipes, and not only are they an expense, but they are also full of MSG (monosodium glutamate), dehydrated this and mechanically separated that...plus loads of other things you definitely do not want in your body...so make your own! Save money and your health! And don’t buy bouillon cubes, buy chicken or beef base - no MSG! Or better yet, make your own beef or chicken stock (but that's another subject) :-)

Condensed Creamed Soup Substitute

Ingredients:

For Cream of Mushroom:

2 Tbsp. Butter

2 Tbsp. Olive Oil

¼ cup Whole Wheat or All Purpose Flour

1 tsp Salt Or More To Taste

12 Fresh Mushrooms, chopped for Cream of Mushroom

2 cups Of Milk (Less For A Thicker Soup)

Directions: 

Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. 

Add milk and stir until thickened. This is a substitute (and a great one at that!) 

for two 10 oz. cans cream of mushroom soup. 

For Cream of Chicken, simply omit mushrooms, 

add 1 tsp. chicken base (a paste, like bouillon but without the MSG) 

and substitute half the milk with chicken broth or stock. 

For Cream of Celery, substitute celery for the mushrooms 

and proceed as listed above.