It's getting cooler, which means soups and stews are debuting in my Crock-Pot. Yay!My favorite soups--heck, many of my favorite cold weather staples, involve cans of Cream of ______ (Potato, Celery, Chicken, Mushroom). A couple of years ago, I abandoned canned soup. It's been rough coming up with a good solution for the recipes that call for Cream of (anything). I'd been getting by just adding cream and milk and chicken broth, to suit my taste.
I need something official. Trying something so basic and having it come out badly has become an unacceptable option.
Recipe for Cream of (Anything) below. Can be creatively edited to suit your tastes (i.e. I like adding pureed onions).
Ingredients:
1/4 C Flour
2 Tbs Butter
1/2 C Chicken Broth
1/2 C Milk or Heavy Cream (if you're feeling naughty). Water works too, but isn't as rich.
1/3 C Broccoli or Mushrooms (finely chopped) or Celery (pureed) or 1/2 C Potatoes (mashed)
Salt and Pepper to taste
Directions:
In a small saucepan and over medium heat, melt the butter with the broccoli. Sauté until the broccoli is soft.
Stir in the flour. It should create a thick mixture.
Slowly stir in the chicken broth.
Bring to a boil and stir mixture until thickened, for a few minutes.
Add milk. Salt & pepper to taste. Stir until the mixture is thick and creamy.
This amount will replace a 14.5 oz can.
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