There is no doubt that our grocery store shelves have occasionally been out of some of our favorite “Cream of…” soups. I wanted to share with you a recipe to make your own! It’s not as convenient as opening a can, but it will work in all of your recipes. Plus, as an added bonus, it’s gluten-free and can also be made vegan!
I have ways to make your our chicken or mushroom condensed canned soups. Please note that this cannot be stored in your refrigerator ahead of time. The cornstarch will not keep it’s thickening capabilities.
Cream of Anything Soup
3/4 cup milk (any milk will work)
3/4 cup chicken stock (or vegetable stock)
3 tablespoons corn starch
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon cracked black pepper
For Cream of Mushroom -add an additional 1/4 teaspoon of both garlic powder and cracked black pepper plus 2 tablespoons sauteed mushroom bits
For Cream of Chicken – add 1/2 teaspoon poultry seasoning and cooked chicken bits
In a small saucepan, whisk together all of the ingredients until the cornstarch is dissolved. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to low and let cook for 1-2 minutes. Use in recipes as you would use 1 can of condensed soup.
*to serve as a soup, add 1 1/2 cups water or milk
*Unfortunately, this will not keep it’s thickening capabilities if it is stored in the refrigerator.