It's been a long time since I've looked at some of these posts...
It's been a long time since I've written some of these posts...
The good news is - I'm a changed person! I see ingredients that I would never use now and even had to take something off my "pantry must-have" list over there on the side. Canned creamy soup. Any kind. It was *always* in my house. It was a well used ingredient!
I'm free of the canned creamy soup!! Praise Jesus! Right? Right!
Want to break free from the canned creamy soup bondage, too? Let me show you how!
Ingredients:
4 Tbs. butter
3 Tbs. flour
1/2 - 1 c. chicken broth (homemade!)
1/2 c. half and half (might be a little more)
salt and pepper, to taste
Melt the butter in a small saucepan then add the flour slowly to make a nice roux. Remove the pan from heat (turn the burner to low while the pan is removed) and add in the chicken stock until it's nice and creamy. Place the pan back over the low heat and slowly add the cream. Bring it to a gentle boil until it's a thick, creamy consistency. Add salt and pepper.
Note: There are SO many variations to this... This recipe will just serve as a base and can be used as is. Or you can add sauteed onions, mushrooms, celery, and any other seasonings you may like. It really depends on the recipe you're putting it into. Also, the measurements are very dependent on what sort of dish it's going into. A thicker sauce or soup base will work well for things like pot pie, while a thinner one would work well to make potato soup or something along those lines. Just try it - you'll find your rhythm! =]
It's been a long time since I've written some of these posts...
The good news is - I'm a changed person! I see ingredients that I would never use now and even had to take something off my "pantry must-have" list over there on the side. Canned creamy soup. Any kind. It was *always* in my house. It was a well used ingredient!
I'm free of the canned creamy soup!! Praise Jesus! Right? Right!
Want to break free from the canned creamy soup bondage, too? Let me show you how!
Ingredients:
4 Tbs. butter
3 Tbs. flour
1/2 - 1 c. chicken broth (homemade!)
1/2 c. half and half (might be a little more)
salt and pepper, to taste
Melt the butter in a small saucepan then add the flour slowly to make a nice roux. Remove the pan from heat (turn the burner to low while the pan is removed) and add in the chicken stock until it's nice and creamy. Place the pan back over the low heat and slowly add the cream. Bring it to a gentle boil until it's a thick, creamy consistency. Add salt and pepper.
Note: There are SO many variations to this... This recipe will just serve as a base and can be used as is. Or you can add sauteed onions, mushrooms, celery, and any other seasonings you may like. It really depends on the recipe you're putting it into. Also, the measurements are very dependent on what sort of dish it's going into. A thicker sauce or soup base will work well for things like pot pie, while a thinner one would work well to make potato soup or something along those lines. Just try it - you'll find your rhythm! =]
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