Creamofwhateversoup Recipes
"CREAM OF WHATEVER" SOUP
A healthy, budget-friendly substitute for canned cream soup. Takes just minutes to whip up--perfect to use in casseroles or as a base for homemade soups, stews, etc. It's so versatile; use as is, or add celery seed for cream of celery, a jar of mushrooms for cream of mushroom, or chicken bouillon for cream of chicken. Enjoy!
Provided by thedixongang
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, melt butter. Add minced garlic and saute 1 minute. Add flour and stir quickly, forming a paste and mixing well (making a roux). SLOWLY add milk a little at a time, while stirring constantly to avoid scalding.
- Once milk is added and mixed well, reduce heat to medium-low and add herbs. Add salt/pepper to your liking. Turn off the heat and let the soup simmer for a couple of minutes, stirring occasionally. Use as a soup base or pour into your casserole (soup will thicken a bit more as the casserole bakes).
Nutrition Facts : Calories 107.4, Fat 8, SaturatedFat 5, Cholesterol 23.8, Sodium 71.3, Carbohydrate 6.5, Fiber 0.2, Sugar 0.2, Protein 2.6
CREAM OF ANYTHING SOUP MIX
I got this off a frugal website many years ago. A great recipe to keep on hand. The variations are endless. Not sure how many servings this makes.
Provided by bmcnichol
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Measure all dry ingredients and place in a Ziploc Bag.
- Combine and place in a storage container.
- To use combine 1/3 cup mix with 1 cup of water.
- Add in any of the above optional ingredients.
- Cook over low heat until thickened.
CREAM OF MUSHROOM SOUP RECIPE BY TASTY
Smacking with savory flavor, and creamy in texture, this soup will have you wishing for an endless winter. It's essentially composed of mushrooms, heavy cream, flour, and a few vegetables, meaning anyone can make it on short notice and with a tight budget. Serve with a crusty bread, and top with fresh parsley as desired.
Provided by Merle O'Neal
Categories Lunch
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 657 calories, Carbohydrate 42 grams, Fat 50 grams, Fiber 1 gram, Protein 2 grams, Sugar 12 grams
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