A quick and painless substitute for Canned Condensed Cream of Celery, Cream of Mushroom or Cream of Chicken Soup.
Recipe by mollie on October 27, 2011
- In a medium-sized saucepan, melt butter over medium heat. Add celery and until softened, three to four minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out.
- Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add the celery seed and salt and pepper to taste.
- Use as a substitute for a can of Cream of Celery Soup.
- In a medium-sized saucepan, melt butter over medium heat. Add mushrooms and cook until slightyl browned and softened, four or five minutes, stirring often. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add salt and pepper to taste.
- Use as a substitute for a can of Cream of Mushroom Soup.
- In a medium-sized saucepan, melt butter. Stir in flour, whisking as the flour cooks for a minute or two and smooths out. Add milk, a little at a time, whisking until it’s all incorporated. Bring to a simmer and simmer gently, stirring now and then, until the mixture is thick enough to coat the back of a spoon and leaves a distinct line when a finger is run across it. It will thicken more as it cools. Add chicken base and salt and pepper to taste.
- Use as a substitute for a can of Cream of Chicken Soup.