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Homemade cream soups have become my new favorite thing! They are so easy to make and are much tastier than the ones from the can. Plus, you have the ability to control sodium much better when you make your own.
Cream of Mushroom Soup
Makes approximately 1 can
1 can (4oz) of mushrooms, drained (may use fresh as well)
1/2 C finely diced onions (I use minced)
1/2 C chicken broth
1/2 C milk
1 T cornstarch
salt and pepper, to taste
In a saucepan, saute onions with mushrooms in 1 T oil or butter (I omit if using a non-stick pan) until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired.
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Cream of Chicken Soup
Makes approximately 1 can
1 C chicken broth
1/2 C finely diced onions (I use minced)
1/2 C milk
1 T cornstarch
In a saucepan, bring chicken broth and onions to a boil. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired.
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This post is linked to the October Carnival of Super Foods: Broth and Ingredient Spotlight: Canned Soup.
