Condensed Cream Of Onion Soup Recipes

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ONION CREAM SOUP



Onion Cream Soup image

My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad. -Janice Hemond, Lincoln, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

Steps:

  • In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

CONDENSED CREAM OF MUSHROOM SOUP "CAMPBELL'S"



Condensed Cream of Mushroom Soup

I got this recipe over here: http://www.deepsouthdish.com/2010/11/homemade-condensed-cream-of-mushroom.html and wasn't able to import it. I like to keep all my recipes in one place, but want to give credit where credit is due! What I like about this recipe is that what you end up with is "condensed" cream of mushroom soup, so it's ready for use in other recipes. Also, big point in it's favor is that it can be FROZEN but probably should not be pressure canned as it has dairy in it.

Provided by The Simple Recipe D

Categories     Low Protein

Time 25m

Yield 4 Cans, 4 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
1/2 cup onion, minced
1/4 cup celery, minced
1 (6 1/2 ounce) can sliced mushrooms, drained and finely minced
1 teaspoon kosher salt
3/4 cup all-purpose flour
3 cups chicken broth
1 cup half-and-half

Steps:

  • Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned.
  • Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes.
  • Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. (I normally use corn starch, but the original recipe calls for flour.).
  • Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated.
  • Reduce heat and simmer for 15 minutes.
  • Slowly stir in half and half.
  • Use about 1-1/4 cups to replace a can of soup.
  • The recipe makes a little over a quart, or roughly enough to equal about 4 cans.
  • Use any place where you would use Campbell's Condensed Cream of Mushroom Soup.
  • Can be frozen.
  • VARIATION: Cream of Chicken--Eliminate the mushroom and substitute 1/2 cup of finely minced, cooked, dark meat chicken.
  • VARIATION: Cream of Celery--Increase celery to 1/2 cup of finely minced celery and eliminate the mushroom.

Nutrition Facts : Calories 415.8, Fat 31.4, SaturatedFat 19.3, Cholesterol 83.4, Sodium 1177.9, Carbohydrate 24.8, Fiber 1.5, Sugar 2.6, Protein 9.8

CONDENSED CREAM OF SOUP SUBSTITUTE



Condensed Cream of Soup Substitute image

I use this recipe as a substitute for the canned cream of soups in recipes. I almost never keep that stuff on hand, because its full of sodium, and just yucky. The recipe calls for chicken broth. I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination. I've never tried this soup by itself, I only use it in recipes, and its a great substitute!!! The recipe always tastes better than when I use the canned stuff. Enjoy!

Provided by amievv821

Categories     < 15 Mins

Time 10m

Yield 1 can, 3-4 serving(s)

Number Of Ingredients 5

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat milk or 1/2 cup nonfat milk
salt and pepper

Steps:

  • 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.
  • Taste and add salt and pepper, as needed.
  • Use in casseroles in place of condensed cream soups.
  • Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

Nutrition Facts : Calories 84.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 12.2, Sodium 63.8, Carbohydrate 8.2, Fiber 0.2, Sugar 2.2, Protein 3

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