Monday, August 8, 2011

Homemade "Cream of... Soup"

For so long I have rejected all my favorite casseroles because I didn't want to buy canned soups. I wish I had just tried making my own a long time ago! This recipe is extremely easy and flavorful. I usually cook two chickens and make tons of stock from them every month so I always have plenty of chicken broth on hand to make this. Creamed soup will undoubtedly become part of my monthly cooking to make throwing together casseroles a cinch! Many thanks to Katie@ Kitchen Stewardship for posting such a great recipe. You should really check out her post because she gives some tips and great recipes! I added a bunch of minced onions, garlic salt, and cheese to make a very flavorful cream of cheddar soup. It worked well in replacing the yummy sauce in our favorite Chicken Divane Casserole.


3/4 cup butter
3/4 c. whole wheat flour (can add more if you like a really thick base)
4 cups milk
2 cups homemade chicken stock (preferably condensed for added flavor)
Optional: Chopped onions


Melt butter over low heat. If using onions for extra flavor, saute in butter until limp. Add flour and whisk together until smooth. Cook 1 minute. Do not let it brown! Gradually add milk and chicken stock, stirring constantly. Remove from heat when sauce has thickened. This may take up to 15-20 minutes.


  • Cream of celery: Sautee a stalk or two of chopped celery with the butter before adding flour.
  • Cream of mushroom: Sautee chopped fresh mushrooms in butter.
  • Cream of broccoli: Add chopped steamed broccoli to the soup after it thickens.
  • Cheesy sauce: Add shredded cheese (sharp cheddar gives the most flavor) after removing from heat. Stir to melt.
  • If you want to make a big batch of soup and have different flavors, you can always saute mushrooms or celery separately and simply add to the finished soup, one can-equivalent at a time.