I learned a great new trick that I wanted to pass along today. A lot of my recipes (especially my quick casseroles) use a cream of soup (cream of chicken, cream of mushroom...). I don't like using these for many reasons. Mainly trying to stay away from canned products and trying to use more fresh ingredients. When a recipe calls for one of these soups, you can substitute by using the following...
1 TB melted butter, 1 TB flour, and 1 cup of milk. Of course, you will need to spice it up. (Example: For Cream of Mushroom, add fresh or canned/rinsed mushrooms and garlic, salt, pepper. Maybe for cream of chicken use a little chicken broth or stock if you have it on hand.)
Let me know if any of you have done this in the past and what seasonings or extra's you use to make it taste like the canned soup!
No comments:
Post a Comment