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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 can of soup 1470g Recipe makes 1 can of soup) The following items or measurements are not included below: 1/4 teaspoon dry mustard |
||
| Calories 1246 | ||
| Calories from Fat 774 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 86.0g | 132% | |
| Saturated Fat 53.6g | 267% | |
| Monounsaturated Fat 23.8g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 270mg | 90% | |
| Sodium 2087mg | 86% | |
| Potassium 2252mg | 64% | |
| Total Carbohydrate 73.8g | 24% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 10.9g | ||
| Protein 50.4g | 100% | |
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Specialty Soup Substitutes - Cream
By: unmistakable1
Jan 11, 2008
I was tired of paying over a dollar for Campbell's soups when a friend gave me this recipe. It doesn't take much extra work, and it's so much healthier! It's been months since I bought a can of cream of mushroom, cream of chicken, cream of celery, cheddar cheese, or tomato soup... helping my budget and my health at the same time. 
1 can of soup
Ingredients
BASE RECIPE
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 pinch pepper (optional)
CREAM OF CHICKEN
- 1/4 teaspoon poultry seasoning or sage
- 1/2 cup low sodium chicken broth (I use homemade)
- 1/2 cup milk
CREAM OF CELERY
- 1/2 cup chopped celery
- 1 tablespoon diced onion
- 1 cup milk
CREAM OF MUSHROOM
TOMATO SOUP
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1 cup tomato juice
CHEDDAR CHEESE SOUP
- 1/4 teaspoon dry mustard
- 1 cup milk
- 1/2 cup shredded cheddar cheese
Directions
1
In a pan over medium heat, melt butter and saute veggies (if using).2
Whisk in flour, salt, and spices (if using).3
Let cook 1 minute, stirring often; slowly add liquid(s). Whisk continually until bubbly and thick. (If making cheese soup, stir in cheese here).
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- Course > Condiments, etc. > Sauces
- Course > Soups
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: Chef #742339
On Jan 3, 2009
I tried the mushroom version tonight. I put in more mushrooms because I always thought Campbells didn't put enough in. The sauce was good. However, it didn't seem as thick as what comes out of a can. But that was OK with me. I used it in another recipe and it came out great. I do wonder about the nutrion facts though.
From: smellyvegetarian
On Nov 18, 2008
This was really great! I made the cheese version for use in Whole Wheat Macaroni and Cheese With Ham, and I will definitely try the others. I used skim milk and Smart Balance and it still worked like a charm, Thanks for posting!
From: atlfitgirl
On Apr 2, 2008
I used the cream of mushroom version in a broccoli casserole and it worked out great. I used double the mushrooms ( since we love 'shrooms) and organic 2% milk. It was thick, creamy and delicious... they only thing it needed was a touch more salt... I hate buying/using canned cream soups, so this was just perfect!!! I can't wait to try all the other "varieties"! Thanks so much for sharing!!!
From: Terri Newell
On Feb 15, 2008
I've tried all the variations of this recipe, and they're all delicious. The tomato and the cheese are particularly thick and creamy.
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