Monday, May 31, 2010

Condensed Cream Soup Substitutes

Whether it's for health reasons or simply because you don't want to run to the store just for one ingredient for your famous chicken casserole, these condensed cream soup substitutes are valuable to know about. The first is a simple white sauce, roughly as thick as an undiluted can of condensed cream soup. Add whatever seasonings/ingredients you want (sauteed mushrooms, sauteed onions, salt and pepper, and forth). If I'm making a casserole that has some other seasonings in it, I usually just make it plain with some salt and pepper. The second is a mix you can make up and have ready to go for when you need to whip up some quickly. It has more spices/seasonings in it.

One point to keep in mind: the condensed cream soups you buy have LOTS of salt in them. That is usually the missing ingredient if you taste your concoction and think it's "missing something." (Or, if you taste the final product/casserole and think it "needs something.")

Thick White Sauce--makes the same amount as one 10-oz. can of condensed cream soup

Melt 3 tablespoons butter in the microwave. Add 3 tablespoons of flour and microwave about 10 seconds. Whisk in 1 cup of milk and microwave on 80% power (high if your microwave isn't very powerful), stopping to stir every 30 seconds. It will thicken up after a couple of minutes.

Powdered Mix--this will need to be combined with water on the stove, but you can have it ready to go (mix up several batches). Each batch makes roughly the amount of one 10-oz. can of condensed cream soup.

  • 1/2 c. nonfat dry milk
  • 2 T. cornstarch
  • 1 t. low sodium chicken bouillon
  • 1/4 t. onion powder
  • 1/8 t. garlic powder
  • 1/4 t. basil
  • 1/4 t. thyme
  • 1/4 t. white pepper
Mix with 9 ounces cold water. Heat to a boil, stirring frequently.

Third Option:
You can make the white sauce as directed in the first recipe and add the seasonings (not the dry milk or cornstarch) of the second when you add the flour.


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