Cream of chicken soup

[lodiej]

Does anyone know of a good cream of chicken or cream of muchroom soup that good for cooking. I tried one that is on the Market (i think natures goodness?) but it was very thin and had a different smell to it. I am not opposed to a homemade recipe either!
Thanks in advance for your help!

[jcanolson]

I didn't like the smell of that one either. I have a couple recipes, and I quite honestly can't remember which one I've used. Anyway, hope these help:
GF Cream Soup
1/4 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried basal - actually basil:D
1 tbsp dried onion flakes
2 tbsp cornstarch
2 tbsp chicken bouillon granules
1 c nonfat dried milk powder
Put all ingredients in a large sauce pan along with 2 cups of cold water and cook on medium heat, sirring CONTINUOUSLY. Once thickened, add your main ingredient (chicken, broccoli, celery, cheese, etc) Makes 3-5 cups.

Condensed Cream of ... Soup
1 cup cold milk
2 tbsp cornstarch
1 1/2 tsp butter (could be tbsp? Labelled as tls.)
1 tsp boullion
1/2 tsp salt
Dash of pepper

In a small sauce pan, whick together milk and cornstarch. Stir in butter, boullion, salt and pepper. Stirring constantly, heat to boiling, then simmer on low for 1 minute to thicken. Then add main ingredient.

Hope those help!!

[jcanolson]

I was also sent this one yesterday. It looks really good, and I like how it uses real onions. The dried flakes always seems to stay "crunchy".


Saute 4 TBS butter & 4 TBS of meat or veggies (mushrooms, chicken, broccoli, celery, diced onions) - I make cream of onion the most often.
Once veggies are tender, add 4 TBS all purpose flour or gluten-free flour
Stir in 2/3 dry milk (mixture should resemble a thick paste) and GRADUALLY add 1 1/3 c. of broth (chicken, veggie, or other)
Stir constantly until mix comes to a boil and then thickens (it will continue to thicken as it cools).

Sometimes I make really big batches and freeze it in small containers.
2 1/2 sticks of butter
1 1/4 c. flour
3 1/3 c. dry milk
6 2/3 c of broth (if you buy your broth, read the ingredients, many are full of chemicals)

When I make a whole chicken, I use the bones and some of the skin and boil it for an hour to make broth and freeze it for this recipe, or use it the next day and then freeze the cream soup. I've never eaten the cream soup plain, I always use it in a recipe that calls for cream soup. But then again, I've never eaten a canned cream soup plain either :)

[lodiej]

Thanks for the ideas!! I can't wait to make casseroles again, it has been over a year!!:rolleyes:

[Judy&Alli]

I like Health Valley brand. Here is a link to amazon just so you can see what the label looks like. We get them from Whole foods.

http://www.amazon.com/s/ref=nb_ss_gro?url=search-alias%3Dgrocery&field-keywords=Health+Valley+cream+of+chicken+soup

[aklap]

Progresso has a Cream of Mushroom soup that is GF. However, it's not condensed like Campbell's. You'd have to thicken it up a bit with some additional flour - or use as is - just depends on the recipe.