Homemade Condensed Cream-of Soups

Ever since moving to Tucson, we have been eating at home a TON more than we're used to. It's been good for the wallet and the waistline. But because of this, I've been trying to expand my recipe repertoire and so many of the "comfort food" recipes contain so much crap in them. Here are some ways I've found to make them a little healthier.

Depending on what kind of dish you're making, you could simply add a cup of sour cream or heavy cream in place of the soup, or if you're looking for a more authentic alternative, here are some homemade versions to try.

Homemade Cream of Mushroom Soup (from Heavenly Homemakers)

Makes about 3 cans worth

Ingredients
½ cup sliced mushrooms
3 Tablespoons butter
¼ cup organic corn starch or arrowroot powder
4 cups milk, divided
1 teaspoon sea salt
pepper to taste

Instructions
Begin by sauteing mushrooms and butter until mushrooms are tender.
In the meantime, shake the cornstarch or arrowroot powder in a jar with 1½ cups of milk.
Use a whisk to mix the milk mixture into the sauteed mushrooms, stirring constantly at medium heat.
Slowly add remaining milk, salt and pepper.

(Can be used immediately or frozen for future use)


Homemade Cream of Chicken Soup (Source)
makes a little over a cup, equivalent to one can of soup

Ingredients
3 tablespoons butter
3 tablespoons white flour
1/2 cup chicken stock
1/2 cup milk
Salt and pepper

Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.

Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.

This will keep for a couple days in the fridge, but it's best the day you make it.