It is simple, lasts several years, and fits like a glove in the “store what you eat, eat what you store” philosophy.
However as easy as it is to use canned soups as bases for recipes, it is not the most frugal way of doing things.
In today’s post I will show how to make a simple base for cream of whatever soup.
If you want cream of chicken use chicken stock, for tomato us tomato juice – its that simple…
I use this cream of whatever soup recipe all of the time to make different sauces and soups – which cheese it makes a great alfredo sauce, and I love it with gnocchi – which reminds me I need to make a gnocchi video in the near future.
The flexibility this recipe gives me a lot of options, but I also like the ease of cooking this gives me – it is akin to the prepper classic “magic mix“.
I use this whenever I need a fast dinner – I dump this over noodles and mix it with some meat and vegetables. You can even make a really good tomato cream sauce with a similar technique.
Ingredients:
- 3 Tablespoons butter or oil
- 3 Tablespoons flour
- 1/4 teaspoon salt
- dash of pepper
- 1-1/4 cup liquid, milk or stock
Procedure:
- Melt butter or oil in saucepan.
- Stir in flour and seasonings.
- Cook over medium heat until bubbly.
- Add liquid slowly, stirring with wire whisk to prevent lumps.
- Cook until thick.
Makes the equivalent to 1 can of condensed soup.
Variations:
Use your imagination
Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.
Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage.
Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour.
Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.
