We really enjoy cooking with “cream of” soups. Nothing like a good casserole or comfort food, and we can’t always find a deal (or want to leave the house) to pick some up. What do we do instead? We make our own and save money in the process! Bonus: it’s homemade so you know exactly what you’re getting.
I don’t mind saying that my recipes are better than the canned stuff you get in the store and all of these “cream of” soups freeze well as well! YES! That, my friends, is an awesome bonus!
Homemade “Cream of” Soups (Chicken, Celery, Mushroom)
See each respective recipe below for directions. You are sure to love each.
Cream of Chicken:
- 2 3/4 C Milk
- 3 C Chicken Broth
- 1 1/2 C Flour
- 3 tsp minced garlic
- 1 tsp Italian seasoning
- 1 tsp McCormick Montreal Chicken (here’s another recipe using this spice blend)
- 1 tsp chicken season/chicken bouillon OR just steal one of the chicken packets from the ramen noodles and use 1 tsp of that 😉
Bring broth to a boil. Meanwhile whisk the flour and milk. Once broth is boiling add in the milk mixture. Be sure to whisk quickly. Continue whisking until it has thickened to the consistency of yogurt (about 6-8 mins). It will continue to thicken as it cools.
Add in spices and garlic and mix. Remove from heat and allow to cool… about 1 hour. Pour into containers to store in fridge or freezer. It will make roughly 4 portions. About 12 oz each.
Cream of Celery:
- 2 3/4 C Milk
- 3 C chicken Broth
- 1 1/2 C Flour
- 3 tsp garlic
- 1 tsp onion powder/flakes
- 1 tsp Italian seasoning
- 2 C minced celery (roughly 5 stalks, for a stronger celery flavor, chop up the leaves too)
- 1/2 C minced onion
- olive oil/butter
- salt/pepper to taste
Heat a pot with butter/olive oil. Saute the onion and celery. Scoop the celery into a bowl to cool. Using the same pot bring broth to a boil. Meanwhile whisk the flour and milk.
Once the broth is boiling, add in the milk mixture. Continue whisking until it thickens. After about 8 mins, remove from heat and add in spices and garlic. Take about HALF the celery/onion mixture and put in a blender and blend until smooth. I use the Magic Bullet.
Add in the mashed and sauteed celery into the “cream of” base that is cooling. Once cooled, pour into containers to store in fridge or freezer. It will make roughly 4 portions. About 12 oz each.
Cream of Mushroom:
- 2 3/4 C Milk
- 3 C Beef broth (for mild mushroom flavor use Chicken broth)
- 1 1/2 C Flour
- 3 tsp Minced Garlic
- 3 tsp Italian seasoning
- 16 oz Sliced Mushrooms (2 pkgs)
- 1/2 C diced onion
Heat a pot with butter/olive oil. Roughly chop up the sliced mushrooms. Saute the onion and mushroom. Scoop the mushrooms into a bowl to cool. Using the same pot bring broth to a boil. Meanwhile whisk the flour and milk.
Once the broth is boiling, add in the milk mixture. Continue whisking until it thickens. After about 8 mins, remove from heat and add in spices and garlic. Take about HALF the mushroom/onion mixture and put in a blender and blend until smooth. Again, I use the Magic Bullet.
Add in the mashed and sauteed mushroom into the “cream of” base that is cooling. Once cooled, pour into containers to store in fridge or freezer. It will make roughly 4 portions. About 12 oz each.
How long they last and how to store them
For storing my soups, I like using Ziploc bags (sandwich size) because they freeze flat and store easily. Lay them flat to freeze and then throw them wherever in your freezer is convenient and wherever space is available.
Soup will keep in fridge for about a week and in the freezer for about 6 months. Never buy store bought “cream of” soups again!
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