Cream of Whatever Soup

This is the perfect substitute for cream of whatever soup you need. I love how you can make this recipe any way you want-cream of chicken, cream of mushroom, cream of celery, whatever-you just swap out or add whatever ingredient you want. Last night for the first time I made the cream of mushroom soup. Just add a few mushrooms. I had some baby portabella mushrooms but you can add whatever kind you have on hand including canned. I also love how flavorful this soup is without the harmful MSG.

Homemade Cream of Whatever Soup

This recipe makes about 2 cans' worth or 3 cups.

1 1/2 cups chicken broth

1/2 teaspoon poultry seasoning

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt, to taste

1/4 teaspoon dried parsley

Dash of paprika

1 1/2 cups milk

3/4 cup flour

1/2 cup ingredient of your choice (mushrooms, celery, etc.)

In a medium size saucepan, heat a couple tablespoons of oil or butter and add your vegetables if using, and saute for a couple of minutes. Otherwise bring to a boil the chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two. In a separate bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking brisly until mixture boils and thickens.

Use about 1 1/2 cups for each can of soup called for in a recipe. I like to make bigger batches of it and freeze them in 1 1/2 cup portions.