Good food, family, holidays……..MSG?
Well, Fall is upon us.
That means more casseroles, soups and slow cooker recipes.
That also means tons of recipes calling for a can of “Cream of Something” soup.
But, before you grab that can of Campbell’s lets take a good look at the ingredients…
WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.
With highly processed vegetable oils like corn, cottonseed, canola or soybean, they are ALL likely GMO. Top that off with some good MSG, soy protein (GMO) and the all elusive *flavoring* this is a can of NO WAY, JOSE!
For you and your family’s sake, lets keep this off the menu shall we?
Scratch-Made Cream of Soup
- 2-3 cloves of garlic
- 1 small onion finely diced
- 1-2 green onions chopped
- 4 tablespoons of butter or lard
- 1/4 cup flour (I really like this one and this one)
- 1 cup real milk or cream
- 3/4 cup good broth (whatever kind you have works fine)
- good salt (My favorite salt here)
- fresh cracked blackpepper (Get it here)
Saute the garlic, onion and green onions in butter until soft.
Add flour and cook for an additional 2-4 minutes.
Pour in cream or milk and broth and cook on medium heat, whisking frequently until desired consistency is reached. Season to taste with salt and pepper.
Don’t get discouraged if it seems watery at first. Just keep whisking….just keep whisking…. 🙂
Eventually it will reach a beautiful thick cream of soup consistency. It’s delicious too! My kids started eating it warm right out of the jar.
You can double the recipe and freeze in 1.5 cup amounts. This equals 1 regular can!
Thank You! Thank You! Thank you! Whenever I find a recipe that calls for Cream of Whatever, I just toss out that idea and try to find something else. Now I don’t have to. Thanks
Hi. I need gluten-free. Do you think arrow root would work instead of flour?
I would try a mix of almond flour before I did arrowroot 🙂
How could I incorporate mushrooms into this? With the onions, garlic etc? Or when would you add them? Also, how much would you add to one batch? And would I need to add or take away anything in the recipe if I added mushrooms? Like more flour, less broth etc etc… I hope this makes sense… =)
You could totally add mushrooms when you add the onions etc. You may need to add a little more broth/cream as the mushrooms will make it thicker. I would also give the mushrooms a good chop first as well. Delicious as cream of mushroom soup!
thanks!! Making this afternoon. Will let you know how it turns out! =)
Sauté the mushrooms before making the soup and add them while whisking slightly thickened soup. This works well with many veggies, too, asparagus, pes, squash, etc. You can chop them before cooking with onion and celery, or purée ing is fine if you want a creamier soup.
This recipe would be a nice two serving meal, with a salad and/or sandwich..and so much tastier and healthy!
This is a great idea, and easy to do! And oh my word, so much better than canned. Not to mention better for you!
Does this recipe make a ready to eat version or a condensed version?
This recipe is subbed for a can of condensed cream of whatever…..however. It is totally delicious eaten as is!
Doyou think you could can this? ( pressure cook/can ).