I used to have a tab on here labeled “Things I Hate”, I have since removed it because it obligated me to workout (and that is perhaps a story for another time). However, so that you do not stay up tonight wondering what exactly made the list, I shall enumerate it for you here. I hate exercise, spiders, and raisins. And then, during a recent time of deep personal reflection I realized I’d forgotten to mention the loathsome gelatinous mess that is cream soup in cans. I don’t know about you, but I do not like to feed my family anything that looks like someone has just sneezed it out. And that can not be real chicken. And the noise it makes when it comes out of the can is the stuff of bad sci-fi blob movies. Not that I don’t like that kind of movie because I do but as mentioned above, I do not like that soup.
Regardless, we all know that in the course of human events it becomes necessary for us to use something of the creamed soup variety. Where would our Broccoli Cheese Bake be without its creamy center, or Potatoes Au Gratin, sometimes you don’t have all day to brew up cheese sauce from scratch, and I don’t even want to think about my Chicken Pot Pie, all sad and dry.
Enter Stage Left…
Ta-Da!!!
The answer to our cream in a can issues? Dried ” Cream Of ” soup mix you make yourself! Yay!
(Okay, I Googled this forever ago and I don’t remember exactly where I got it from so if this is your recipe please let me know because Dinner Makers all over the world would love to to give you one long standing ovation for you have single handedly made “Cream of” cooking not disgusting.)
“Cream Of ” Recipe
Combine all ingredients in blender. Store in airtight container. Use 1/3 C dry mix and 1 C water mix together in sauce pan. Cook until thickened. You can then add any fresh ingredients that strike your fancy such as diced up chicken or veggies or you can sauté some onion and mushrooms in butter and add the thickened soup to it to make a delicious Cream of Mushroom soup. This recipe is equal to about 8 cans of cream soup. I also had the good fortune to spend last weekend with some dear friends who were happy to throw out their own solutions to the canned soup dilemma. One little lady says she makes a roux by heating oil and slowly mixing in flour to thicken it up and then adds a bit of seasoning. Another gal says she simply adds cream or milk whenever Cream of Anything is called for…also a very appealing alternative. Whichever way you lean, I hope you have found a viable way to save your family from the dreaded canned creamed soup which I am sure we can all say feels, Mmm…Mmmm…Good! |
Sour Potatoes 
Leave a comment