Cream of Soup Substitute

Aimee posted a Cream Soup recipe a while back, I've always wanted to try it but I don't keep powdered milk in my food storage. As dumb as that may be I just never remember to buy it. So, when I ran across this recipe I was EXCITED! I really enjoy making things from scratch, particularly if they taste good...and this tastes AWESOME! Even Stuart noticed a difference, and he can't stand Cream of Mushroom soup.

I got this recipe from Chaos in the Kitchen (go ahead and click on the link to see their other fabulous recipes) and felt that I should share it with all of you (and it makes my life easier since I tend to forget to print off my recipes).

I happened to use this recipe to make Cream of Mushroom soup and had planned it that way so I had mushrooms on hand. I plan to not ever buy a can of cream soup again if I can help it. I also intend to find out how to can this stuff so I have it in my food storage.

Cream of Soup Substitute

makes 1 1/2 cup (about 1 can’s worth), prep 1 min, cook 10 min

• 2 tbsp unsalted butter
• 4 small mushrooms, minced
• 1/4 cup flour
• 1 cup low-fat milk
• 1 cup chicken broth
• salt and pepper

1. Melt butter in a sauce pan over medium-high heat.
2. Add minced mushrooms and cook until softened. Sprinkle with salt and pepper.
3. Sprinkle flour over mushrooms and use a whisk to combine.
4. Cook the four, whisking often, until golden brown.
5. Add milk and broth and bring to a boil, stirring frequently.
6. Once boiling and thickened continue to whisk and cook until thickened to your liking.
7. Taste and add salt and pepper as desired.

This is great for those watching their sodium intake or their budget. You can flavor it any way you like. Substitute chicken bits and chicken base or celery and celery salt if you don’t want cream of mushroom soup. You can substitute water or veggie broth if you want to make it vegetarian. It also doubles just fine if you need two cans worth.

Mom Mobley's Tortellini Soup

During the family reunion in July Mom Mobley made this WONDERFUL soup! I'm so excited to add this to my recipe collection!

Tortellini Soup

1 ½ pounds hot Italian sausage

1 ½ pounds mild Italian sausage

3 tablespoons olive oil

8 garlic cloves, minced

2 large onions, diced

2 cups sliced mushrooms

1 cup sliced carrots

1 cup sliced celery

4 cups sliced zucchini

1 cup lentils

4 cups tortellini

1 29-ounce can diced tomatoes

1 29-ounce can tomato sauce

8 chicken bullion cubes

3 quarts water

Salt and pepper to taste

1-2 tablespoons Italian seasoning (combination basil, oregano, sage, etc.)

Brown the sausage and cook through. Drain well. In soup kettle cook garlic, onion, and mushrooms in olive oil. Add water and bring to a boil and bullion. Add lentils, and cook for about ½ hour or until lentils are nearly soft. Add salt, pepper, seasoning, tomatoes and tomato sauce. Simmer for a couple of hours. Add vegetables and cook for 15 minutes. Add tortellini and cook an additional 15 minutes. Serve to the troops.

Loaded Baked Potato Soup

This is an incredibly easy recipe, and is really good! It is meant to be microwaved, but I cooked mine on the stove.

Prep: 5 min. Total: 16 min

2 medium baking potatoes, unpeeled
1 can (14 1/2 oz) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded Cheddar Cheese, divided
2 TB sliced green onions, divided
1/4 cup Sour Cream

Pierce potatoes; microwave on High 5 min, turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on High 6 min, stirring after 3 min. Slightly crush potatoes with a potato masher.

Reserve 2 TB each of the bacon, cheese, onions and sour cream.

Serve topped with reserved bacon, cheese, onions and sour cream.

Makes 4 servings, about 1 cup each


When I made this I trippled the recipe as it doesn't make a whole lot. Instead of the can of chicken broth I just made 2 cups of broth from buillion, which does make a few ounces more than the recipe calls for. Also, instead of sliced bacon I used bacon end pieces which we like since the pieces are thicker. When we have this again, I will use more potatoes and rather than mashing them slightly will just leaved them in chunks. With the potatoes mashed they settle at the bottom of the soup, so the bottom is thick but the top layer of soup is pretty runny.
Next time I also plan on making the soup a little thicker by adding some flour; it was pretty runny.

Roasted Eggplant Soup

2 medium eggplants
2 TB vegetable oil, divided
4 medium cloves garlic, minced
2 cups onion, chopped
8 cups chicken stock
1 6-oz can tomato paste
¼ cup dried basil
½ tsp salt
¼ tsp pepper

Preheat broiler. Cut each eggplant in half lengthwise and place on oiled baking sheets, skin side up. Rub skin with 1 TB oil and place under broiler. Broil until skins are charred and blistered, 10 to 15 minutes. Allow to cool.

Peel eggplant and cut into chunks. Heat remaining TB oil in a large skillet. Add eggplant, garlic and onion. Sauté until vegetables are softened, about 15 minutes.

Place chicken stock in a large, heavy pot over medium heat. Add sautéed vegetables, tomato paste, basil, salt and pepper. Simmer about 15 minutes. Puree soup in batches in blender or food processor. Return soup to pot and simmer gently until heated through. Serve immediately.

Rachel's Note: Your family will never know they are eating eggplant if you don’t tell them!! Hannah, this makes a lot of soup so you will probably want to cut it in half. The leftovers will freeze well and Philip will never know he is eating leftovers a month later!

Cream Soup

A couple of weeks ago I started making Chicken and Rice for dinner, only to get right in the middle of it and realize that I was out of Cream of Mushroom Soup. So I called my dear neighbor Cecily to see if I could borrow some. She said, "Oh, I don't have any because I never buy it. I just make my own." So I took the recipe and it turned out really well. I've used it a couple of times since then and I don't think I will every buy another can of cream of anything soup again!

Cream Soup

1 1/3 c water
1/3 c powdered milk
1/4 c flour
1 tsp bullion (or more for a little more flavor. You could also probably add some mushrooms.)

Combine ingredients in small saucepan and heat on medium. Whisk until thick.

Olive Garden’s Zuppa

I got these three soup recipes from our Stake Relief Society Presidency. They have a dinner every year after the Relief Society Broadcast and these are what they served this year. Every one there really liked all the soups so the presidency said they would email out the recipes. I had the Chicken Tortilla Soup and it was really good. The sister sitting next to me had the Zuppa and she really liked it. I think James really will.

Olive Garden’s Zuppa

1 lb. Italian ground sausage
2 large baking potatoes cut in half then sliced into ¼ inch slices
1 large onion chopped
½ lb bacon crumbled (can use packaged bacon)
2 cloves garlic minced
2 cups kale or swiss chard chopped
2 cans chicken broth (can use cubes and water)
1 quart water
1 cup whipping cream

Cook sausage and drain. Put onion, potatoes, chicken broth, water, and garlic in the pot. Cook on medium until the potatoes are done. Add sausage, bacon, and salt and pepper to taste. Simmer for about 10 minutes more. Turn to low and add the kale or swiss chard and cream. Heat through and serve. Serves 8-12.

Chicken Tortilla Soup

1 large can green enchilada sauce
1 large can diced tomatoes
1 can green chiles
1 can cream of chicken soup
1 can fiesta nacho cheese soup
2-3 cups cooked chicken pieces
1 soup can of milk

Add all ingredients to a crock pot and cook on low for 6-8 hours. Top with tortilla chips, cheese, and sour cream. Serves 8-10.

Cheese Vegetable Soup

2 cubes (1 cup) butter or margarine
¼ onion chopped
4 stalks celery chopped
1 cup flour
7 cups hot water
4 tsp. chicken bouillon (or 4 cubes)
¾ lb (12 oz) velveeta, cubed
1-2 pkgs frozen veges (whatever you like… broccoli, cauliflower, carrots, mixed, etc.)

In large sauce pan, melt butter/margarine. Add onion and celery and sauté. Add flour and mix well with a whisk. Mix bouillon with water then add to pot slowly, constantly whisking to prevent lumps. Cook over medium until it barely starts to boil, then add velveeta. Stir until velveeta is melted in and soup is smooth. Add vegetables and heat through, then serve. Serves about 8.

Taco Soup

1 lb. ground beef
1/4 c chopped onion
1 can tomato sauce + 1 can water
1 can diced tomatoes with juice
1 can kidney beans, rinsed and drained
1 can corn with juice
1 7 oz can green chiles
1 tsp chile powder
1/2 tsp cumin

In a 3 qt sauce pan (or bigger) brown hamburger and onion. Add remaining ingredients and cook till heated through. Serve with shredded cheese, sour cream, and tortilla chips or Fritos.

Potato Soup

1 1/2 c chicken broth
2 c milk or light cream
3 T margarine or butter
3 T flour
4 medium potatoes peeled and cut into chunks
sliced carrots
onion finely chopped
1/4 tsp salt
1/8 tsp pepper

In a saucepan melt margarine or butter. Stir in flour, salt and pepper. Add milk and chicken broth all at once. Cook and stir till slightly thickened and bubbly. Add potatoes, carrots and onions and cook till vegetables are done. Add more salt or pepper if desired.