Prairie~Phlox Posted September 14, 2012 Share Posted September 14, 2012 Cream of chicken and cream of mushroom? Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted September 14, 2012 Share Posted September 14, 2012 I clearly don't transfer information from one thread to another very well, lol. Quote Link to comment Share on other sites More sharing options...
gingersmom Posted September 14, 2012 Share Posted September 14, 2012 I find a different recipe. :001_smile: Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted September 14, 2012 Share Posted September 14, 2012 I find a different recipe. :001_smile: :iagree: Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted September 14, 2012 Share Posted September 14, 2012 We make our own. We might chop up some mushrooms and saute them, then add milk, heat and add a little cornstarch and water, cook over med low until thick, salt pepper and sometimes a bit of garlic for cream of mushroom. For other flavors: Onions or celery, chopped up leftover chicken and chicken broth, etc. instead of mushroooms. Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted September 14, 2012 Share Posted September 14, 2012 Try chef Anne's homemade cream of mushroom soup from the Food Network. It is too die for and there is nothing in it that is not from nature. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted September 14, 2012 Share Posted September 14, 2012 I make a basic white sauce instead, adding chicken or mushrooms or whatever other flavor would fit. Though I admit when I'm in a hurry I still use the can. :blush: Quote Link to comment Share on other sites More sharing options...
Perry Posted September 14, 2012 Share Posted September 14, 2012 My basic gravy recipe: 2 Tb butter 2 Tb flour 1 C water 1/2 cube of Knorr vegetarian Bouillon Melt the butter in a saucepan. Add flour, stirring until combined. Turn the temperature up to medium high and slowly add the water, whisking constantly. Just add a little water at a time and stir until it thickens, then add a little more water. After all the water is added, stir in the bouillon cube. Then I add mushrooms or chicken or whatever. You can also use milk instead of water. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted September 14, 2012 Share Posted September 14, 2012 My basic gravy recipe: 2 Tb butter 2 Tb flour 1 C water 1/2 cube of Knorr vegetarian Bouillon Melt the butter in a saucepan. Add flour, stirring until combined. Turn the temperature up to medium high and slowly add the water, whisking constantly. Just add a little water at a time and stir until it thickens, then add a little more water. After all the water is added, stir in the bouillon cube. Then I add mushrooms or chicken or whatever. You can also use milk instead of water. This is almost the same as my basic recipe, but I use half broth and half milk. Or all milk if I want it thicker and creamier. Quote Link to comment Share on other sites More sharing options...
Swimtaxi234 Posted September 14, 2012 Share Posted September 14, 2012 I'm not a Holly Homemaker (grinds grain, bakes bread, etc. :D), but I make my cream soup from scratch too! It only takes a few minutes and it won't have a "canned" taste. Quote Link to comment Share on other sites More sharing options...
Karen in CO Posted September 14, 2012 Share Posted September 14, 2012 I have to have a gluten free, dairy-free and corn free substitute so usually I just use something different. Leftover mashed potatoes are great for thickening soups and such. Then you can add a little rice milk to get the consistency you need. Sauteed mushrooms, celery or onions are always a great way to boost flavor too. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted September 14, 2012 Share Posted September 14, 2012 I like puréed (well cooked) cauliflower as a base for "cream" style soups. The flavor is pretty mild and it has much less of a tendency to get "gummy" than potatoes. I will often use some milk to thin (and usually cook the cauliflower in the milk) but one could use a non-dairy milk alternative or stock with good result. Personally, I'm not keen on the texture of cooked flour and milk as a thickener. Bill Quote Link to comment Share on other sites More sharing options...
justLisa Posted September 14, 2012 Share Posted September 14, 2012 You can do a cornstarch slurry too. Roughly 1tblsp mixed with a couple tblsp water and added then simmer one minute. I just use heavy cream though Quote Link to comment Share on other sites More sharing options...
SquirrellyMama Posted September 14, 2012 Share Posted September 14, 2012 I make a basic white sauce instead, adding chicken or mushrooms or whatever other flavor would fit. Though I admit when I'm in a hurry I still use the can. :blush: :iagree: Quote Link to comment Share on other sites More sharing options...
Karen in CO Posted September 14, 2012 Share Posted September 14, 2012 I put the potatoes in at the last minute right before serving, but I will try cauliflower next time. It will be a nice variation, and I don't always have leftover mashed potatoes. Hmm. I wonder if I could steam some cauliflower to death and freeze it then have it on hand to add. I'll probably just plan extra cauliflower on days before I make something like that. ..... Planning rules around here. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted September 14, 2012 Share Posted September 14, 2012 I put the potatoes in at the last minute right before serving, but I will try cauliflower next time. It will be a nice variation, and I don't always have leftover mashed potatoes. Hmm. I wonder if I could steam some cauliflower to death and freeze it then have it on hand to add. I'll probably just plan extra cauliflower on days before I make something like that. ..... Planning rules around here. Potato can be very good, one just has to be careful not to over-process it or it gets gummy. With the cauliflower, I would not steam it to death or it tends to pick up the stinky quality that members of the cabbage family can have. Gently simmering the cauliflower in milk (or substitute) seems to minimize any off smells. Bill Quote Link to comment Share on other sites More sharing options...
Paintedlady Posted September 14, 2012 Share Posted September 14, 2012 We make our own. We might chop up some mushrooms and saute them, then add milk, heat and add a little cornstarch and water, cook over med low until thick, salt pepper and sometimes a bit of garlic for cream of mushroom. For other flavors: Onions or celery, chopped up leftover chicken and chicken broth, etc. instead of mushroooms. :iagree: this is exactly what I do. Quote Link to comment Share on other sites More sharing options...
Kathryn Posted September 14, 2012 Share Posted September 14, 2012 For what? I make my own with butter, flour, milk, and whatever I'm cream of-ing. Quote Link to comment Share on other sites More sharing options...
Karen in CO Posted September 14, 2012 Share Posted September 14, 2012 Thank you. That will be awesome. Now - I just need to find something that needs a creamy base to try it out on next week. My potatoes are never gummy - I'm very carefully with that potato masher, but my dh is banned from making mashed potatoes - blech. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted September 14, 2012 Share Posted September 14, 2012 Thank you. That will be awesome. Now - I just need to find something that needs a creamy base to try it out on next week. My potatoes are never gummy - I'm very carefully with that potato masher, but my dh is banned from making mashed potatoes - blech. Hand mashed or (best IMO) "riced" in a potato ricer is good practice. A lot of people use machines to purée, and that is where potatoes can go wrong fast. I do use an immersion blender on the cauliflower. Or I'd use a food processor. It is just not that sensitive to mechanical means. Garlic slices slowly cooked with the cauliflower and milk (or substitute) makes a nice addition. Bill Quote Link to comment Share on other sites More sharing options...
Pretty in Pink Posted September 14, 2012 Share Posted September 14, 2012 I make my own, starting with a basic white sauce and building off of that. If you find roux particularly challenging you can also make white sauce with cold milk and cornstarch instead of flour, butter, and milk. Anyway, there are a few organic cream soup options at the supermarkets in my area, unless you're trying to do away with packaging. In that case just make your own! :001_smile: Quote Link to comment Share on other sites More sharing options...
Sara in AZ Posted September 14, 2012 Share Posted September 14, 2012 Well I'm lazier then everyone else...I just use chicken broth and thicken it with some arrowroot powder. Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted September 14, 2012 Share Posted September 14, 2012 Cream of chicken and cream of mushroom? 1/2 mayo and 1/2 sourcream plus whatever herbs and spices I need. Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted September 14, 2012 Share Posted September 14, 2012 I make nothing that calls for those items. Quote Link to comment Share on other sites More sharing options...
ChristyB in TN Posted September 14, 2012 Share Posted September 14, 2012 I have been using a can of coconut milk thickened with arrowroot. Makes a darn good veggie pot pie if you add garlic and salt, sliced good mushrooms, a bag of frozen mixed veggies and pie crust. Quote Link to comment Share on other sites More sharing options...
Chava_Raizel Posted September 14, 2012 Share Posted September 14, 2012 Since I can't seem to find gluten free cream soups, I make my own - usually just cream of chicken. 1 c. chicken stock 1 c. milk seasonings of choice (salt, pepper, garlic powder, sage, etc.) 2 - 3 T cornstarch mixed in a bit of stock When the stock/milk mixture is just starting to boil, add the cornstarch stock to the pot and stir til thickened. You could probably make mushroom by using vegetable broth and diced up mushrooms. Quote Link to comment Share on other sites More sharing options...
Chelli Posted September 14, 2012 Share Posted September 14, 2012 Is there anything wrong with the organic cream of ________ soups? That's what I've been buying. The ones I buy aren't in cans and I can read all of the ingredients (nothing chemical). Quote Link to comment Share on other sites More sharing options...
edithcrawley Posted September 15, 2012 Share Posted September 15, 2012 There are a couple of different recipes I use. I use this one most of the time:http://1orangegiraffe.blogspot.com/2011/07/anything-you-wanna-call-it-casserole.html?showComment=1310864846151#c3489139395376988271 And then I use this one when I'm out of the other kind: http://www.milehimama.com/food/how-to-make-cream-of-chicken-soup/ I do keep a few cans of cream of whatever in my cupboard just in case I need to make something and don't have time to use one of the recipes. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted September 15, 2012 Share Posted September 15, 2012 I like this recipe http://onceamonthmom.com/homemade-cream-of-something-soup/ Quote Link to comment Share on other sites More sharing options...
BlueTaelon Posted September 15, 2012 Share Posted September 15, 2012 Cream of chicken and cream of mushroom? I haven't seen this asked, WHY do you need a sub? That makes a difference in my response. Do you now need one thats gluten and dairy free? Are you looking to just trim the budget or need it for dinner tonight and just need a quick sub because your out. Quote Link to comment Share on other sites More sharing options...
TheCoffeeChick Posted September 15, 2012 Share Posted September 15, 2012 I haven't seen this asked, WHY do you need a sub? That makes a difference in my response. Do you now need one thats gluten and dairy free? Are you looking to just trim the budget or need it for dinner tonight and just need a quick sub because your out. Well, I don't know why the OP wants a substitute, but I make my own because canned cream of whatever is disgusting! :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted September 15, 2012 Share Posted September 15, 2012 I like puréed (well cooked) cauliflower as a base for "cream" style soups. The flavor is pretty mild and it has much less of a tendency to get "gummy" than potatoes. I will often use some milk to thin (and usually cook the cauliflower in the milk) but one could use a non-dairy milk alternative or stock with good result. Personally, I'm not keen on the texture of cooked flour and milk as a thickener. Bill That is an interesting idea Bill I will try that. I generally make a white sauce, but with dairy alternatives. Quote Link to comment Share on other sites More sharing options...
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