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Cream Soup Base Recipe & Our Weekly Menu

The other night, I realized that I was out of cream of mushroom soup when I needed a can to prepare our steak stroganoff. I searched and searched and compiled a few recipes to come up with a substitute version that could be modified to make any type of cream soup. It took only a short moment to whip up a enough for one can of soup and there was little difference in the end result, excluding that I had no mushrooms so it ended up being a cream of beef type soup.

Cream Soup Base

If you have ever gone to the pantry and found that you don't have that cream soup you thought you had then this is for you. Or maybe you just want to make your own cream of [fill in the blank] soup.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Soup
Cuisine American
Servings 2
Calories 150 kcal

Ingredients
  

  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup chicken broth or beef
  • 1/2 cup milk
  • 1 tsp minced onion dried
  • 1/8 tsp basil
  • 1/16 tsp thyme
  • 1/16 tsp pepper

Instructions
 

  • Melt butter in a saucepan over medium-low heat.
  • Stir in flour; keep stirring until smooth and bubbly.
  • Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
  • Return to heat.
  • Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.

Notes

This cream soup base can be varied by using vegetable broth, sauteed chopped celery, celery seed, or sauteed chopped mushrooms. Adjust herbs or seasonings, as desired.
Yields 10.5 ounces, approximately 1 can of cream soup
Keyword pantry

By Angelia Embler

Angi grew up in southern Arizona but now lives in central New Mexico with her husband, two sons and four dogs. She creates, answers @Yoast support, and loves to ramble. Find her curled up with a book or watching her favorite TV shows, movies, or American football game. ?

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