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Homemade “Cream of” Soups (Chicken, Celery, Mushroom)

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July 13, 2016 Ashlea 39 Comments

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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)

Homemade “Cream of” Soups (Chicken, Celery, Mushroom)

See each respective recipe below for directions. You are sure to love each.

Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

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.

Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

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.

Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

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.

Save Money Making Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

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!

How to Save Money by Making Your Own "Cream of" Soups

Dips & Sauces, Home, Recipes condiments/sauces, cream of, cream of soup, homemade, recipe, soup

Comments

  1. Kathy says

    October 10, 2020 at 1:10 am

    This may be a dumb question but are these soups concentrated like store bought? Do you add milk or water to use them?
    Reply
  2. Dawn says

    August 20, 2020 at 1:49 pm

    Why don’t you “can”this?
    Reply
    • Missy says

      September 16, 2020 at 8:54 am

      Recipes with dairy or flour cannot safely be home canned.
      Reply
      • Marewartin says

        December 29, 2020 at 6:58 pm

        What about pressure canning?
        Reply
        • Makayla Marsh says

          January 13, 2021 at 8:32 am

          This is what I am wondering too! Everyone is afraid to contradict the all mighty usda canning guidelines, our grandparents are still alive and they didn't have the usda canning guidelines. (No offense to the author this is just a rant)
          Reply
  3. Camille Davies says

    August 2, 2020 at 11:49 am

    Hi Ashlea.....These homemade cream soups sound wonderful and I love to cook with them. I think about the all the preservatives that will not be going into our bodies by make your own cream soups. Healthier indeed. Besides all the crochet patterns you share, thank you for all of the other fabulous homemade instructions; e.g., jewelry cleaner, swiffer cleaner, etc. Hope you have a joyful and blessed day and thank you again. Camille
    Reply
  4. Sheila says

    May 5, 2020 at 9:49 am

    The photos show home canned, I really would like the steps for pressure canning these soups.
    Reply
    • Penny says

      June 28, 2020 at 12:14 pm

      Following; I would like the same information please
      Reply
      • Megan P. says

        August 31, 2020 at 9:40 am

        Milk-based soups don't can well (I tried). The milk curdles.
        Reply
        • Shellie says

          September 22, 2020 at 2:31 am

          You put the jar right into the freezer, no canning needed.
          Reply
      • Missy says

        September 16, 2020 at 8:55 am

        Recipes with dairy or flour cannot safely be home canned.
        Reply
  5. Susan says

    May 5, 2020 at 9:45 am

    Sounds really good. Could I add potatoes to the celery soup to make potato soup because It seems to be a soup that isn’t that easy to find & would be much better handmade?
    Reply
  6. Jeanie Smith says

    April 7, 2020 at 3:27 pm

    Your recipes are great! I'm thinking I should be able to adapt the basic idea for a clam chowder? Like... the cream of celery, but instead of celery, chopped cooked clams (one small can) and chopped cooked potatoes? Hmmmm you've got me thinking... Thanks!
    Reply
  7. Juanita says

    February 20, 2020 at 9:48 pm

    Thank you, Gracias!!!!!❤️
    Reply
  8. Robin Harvey says

    December 23, 2019 at 1:32 pm

    Just made Cream of Mushroom using Lactose Free milk, and will be freezing in portions for future use. My husband is lactose intolerant, so any casserole that uses cream of - anything is off limits with canned soups. Will be making chicken tomorrow and will then have a freezer full of goodness just waiting! Hallelujah, quick easy meals will be coming now that I have this on hand in freezer. Thanks so much!
    Reply
  9. Ardene says

    October 8, 2019 at 5:30 pm

    How much butter and olive oi?
    Reply
  10. Donna Powers says

    November 20, 2018 at 10:52 am

    Do you use homemade chicken broth and beef broth? May I confirm that you use Whole milk, because using a non fat milk would hinder the soups ability to thicken with less fat content?
    Reply
  11. Ally says

    September 5, 2018 at 12:30 pm

    How long does this last in the fridge and freezer?
    Reply
    • Ally says

      September 5, 2018 at 12:31 pm

      Nevermind. Of course I see it after I post.
      Reply
    • Heart Hook Home says

      September 5, 2018 at 9:22 pm

      Hi Ally! Soup will keep in fridge for about a week and in the freezer for about 6 months.
      Reply
  12. Fran says

    July 30, 2018 at 10:34 pm

    I’m allergic to dairy can I use soy or nut milk instead? Can it still be stored in the freezer if I do sub out the dairy?
    Reply
  13. Wendy says

    April 3, 2018 at 5:17 am

    I noticed that you reference adding half of the vegetable/ spice mixture to your mixer, but you never say anything about the other half. I'm guessing your magic bullet is too small for the all of it at one time? I'm just checking because it was confusing. I wasn't sure if you then add in both halves to the rest or just the one half. I'm assuming that's what you meant, but just wanted to check to be sure. Thanks!
    Reply
    • Heart Hook Home says

      April 3, 2018 at 9:16 am

      Hi Wendy! You will only blend half of the vegetable mixture...then you will mix that blended half and the sauteed (unblended) half into your "cream of" base. Hope that helps!
      Reply
  14. Kendra says

    March 17, 2018 at 8:58 am

    How much oil or butter?
    Reply
  15. Amanda G says

    February 8, 2018 at 11:21 am

    I’m excited to try this. As long as I can remember, anytime I ate something that had cream of soup in it I got really really sick. Hoping the homemade will sit well with me thank you!
    Reply
  16. Amber says

    December 4, 2017 at 12:42 am

    I like the idea of these and have been wanting to start making my own for a while. My main reasoning for going to the trouble though is to get away from anything processed. The celery and mushroom recipes seem great in that respect but I'm wondering if the chicken soup would be tasteless without the bouillon and premade seasonings.
    Reply
  17. Amanda says

    November 30, 2017 at 8:15 am

    I am anxious to try the recipe, but do you have to include onions? Not a huge fan. Thanks!
    Reply
  18. Cynthia says

    October 27, 2017 at 12:41 pm

    Just made the cream of mushroom. I didn't make the paste, as recommended, however, it came out just fine. The taste is 10 x better than canned. It's a very thickened texture. Super easy, especially if you have your Italian seasoning already made. Glad I tried it. Will make again. Also, I want to do the cream of celery. It will be handy to have these in the freezer for when the bitter winds blow.
    Reply
  19. Carol says

    August 6, 2017 at 3:20 pm

    Could these cream sauces be processed in a pressure canner?
    Reply
    • Kayli says

      August 17, 2017 at 7:02 pm

      Canning dairy products is definitely not something I would suggest. Home canning equipment just can't reach the temperatures and pressures needed to make it safe the way that industrial processes can.
      Reply
  20. Jodie says

    March 12, 2017 at 11:25 pm

    Just found this blog. Soup and crochet❤❤ im a knitter but learning to crocher. Anyways your cream of soups ia the base the same and you just change up the veggies?
    Reply
  21. Tam says

    March 8, 2017 at 7:59 am

    How much of this will you use to equal one can.
    Reply
    • Ashlea says

      March 8, 2017 at 8:25 am

      One can is around 10 ounces, so a little over a cup.
      Reply
      • Tam says

        March 8, 2017 at 10:45 am

        Thank you, so much!!
        Reply

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Hi! I’m Ashlea, the Kansas mom, and wife, that runs this crochet, food, and heart (CHD) blog.  I am a frugal, yarn loving crochet addict that enjoys good food and fine wine – or an occasional whiskey. 😉 Read more about me here and see my favorite Amazon products here.

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