Cornbread Recipe. Thanksgiving Menu. Dressing Recipe. How to Make Cream of Chicken Soup. I haven’t bought cream of cr*p soup in years. Sorry, that’s what I call it. This is why I don’t have my own cooking show. I disparage packaged goods with vulgar, yet catchy monikers. Anyway, why buy when you can make? And make without all the fillers, MSG, and odd chemicals? Put butter in a pan. Melt it. Add an equal amount of flour. Add 8 times as much liquid as butter. Cook and stir about 3 minutes, until smooth and heated through.
Note: 2T butter, 2T flour, and 1 c. milk makes about the same amount as a 10 oz. can of condensed soup. Variations: Cream of chicken – add half milk or water, and half chicken broth. Cream of mushroom – cook up some chopped mushrooms in the butter, then sprinkle with the flour and proceed. Cream of celery – soften finely chopped celery in the butter, then proceed. Let’s compare homemade Cream of Chicken Soup to Campbell’s Cream of Chicken condensed soup: MY CREAM OF CHICKEN: butter, flour, milk (or water), chicken stock.MY COST: 1/2 c. milk, 10 cents. Cheese Sauce for Brussel Sprouts.