Homemade Condensed Cream Soup (chicken, mushroom, celery, or cheese)

This homemade condensed cream soup can be used in all of your favorite recipes. Made with only real, wholesome ingredients, and ready in just minutes you will be ditching the canned stuff for good!

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Author Sabra - This Mom's Menu

Ingredients

Base:

3 tablespoon Butter
3 tablespoon All-Purpose Flour
1 cup Milk
Salt and Pepper to taste

For Condensed Cream of Chicken:

1 tablespoon Chicken Base or bouillon

For Condensed Cream of Mushroom:

½ cup Mushrooms trimmed and finely diced

For Condensed Cream of Celery:

½ cup Celery finely diced
½ teaspoon Celery Salt

For Condensed Cheese Soup:

1 cup Cheddar Cheese Shredded

Instructions

Melt the butter in a saucepan over medium heat.
3 tablespoon Butter
Whisk the flour into the butter and cook for 2-3 minutes until the mixture is just barely beginning to brown, stir constantly.
3 tablespoon All-Purpose Flour
Whisk in the milk until it is well integrated and there are no lumps.
1 cup Milk
Stir in the extra ingredients for the soup flavor you are making and reduce the heat to low.
1 tablespoon Chicken Base, ½ cup Mushrooms, ½ cup Celery, ½ teaspoon Celery Salt, 1 cup Cheddar Cheese
Allow the mixture to simmer until it has thickened. For the chicken and cheese soup, this will only take 2-3 minutes. Celery and Mushroom soup will have to cook longer (10-15 minutes) due to the excess liquid in the vegetables. Be sure to stir the mixture frequently using a rubber spatula to scrape the bottom of the pan to prevent lumps.
Season to taste with salt and pepper.
Salt and Pepper
Use immediately or store in the fridge or freezer for later. 1 batch is the equivalent of 1, 10.5 ounce can of condensed soup

Notes

Nutrition info is only for the base and does not include variety specific ingredients.

Nutrition