Canned Cream of Soup Alternative

By : | 8 Comments | On : September 23, 2011 | Category : Blog, Tips

Canned Cream of Soup Alternative.
Basic White Sauce from scratch.

In a saucepan over a low/low-medium heat, melt 2 tablespoons of butter or margarine, 1/4 teaspoon salt and 2-3 tablespoons white flour. With a fork/whisker, mix and heat until bubbly without burning. You want this to become a paste. Next, stir in about a cup of milk and keep stirring on medium heat until thickened. I’ll keep lifting the saucepan up off the burner as needed to keep from burning, as I’m stirring the sauce. The key is to keep stirring.

Remove from heat and use in your recipe. Easy.

Want to make it a cream of mushroom, celery, cheese, etc? Begin by sauteing your veggies in the butter and then continue with the white sauce. This way you can make a fresh cream sauce which always tastes great.
Ideas: fresh mushrooms, celery, onion, cheese(Just add cheese after the sauce is made and melt it down while the sauce is still hot)

No fresh veggies? Try adding some celery salt or onion salt to taste. This works great too.

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Comments (8)

  1. posted by Christine Dubay Lovett on Nov 16, 2011

    a can of condensed soup is approximately 1 and a half cups

    • posted by The Guys on Nov 16, 2011

      Thanks Christine! I’m thinking that if it’s going to be a true “condensed” sub. it needs to be a bit thicker too… tiny bit more flour perhaps.

  2. posted by Heather Gallagher on Nov 16, 2011

    Gregg, This WILL freeze well. I have a similar recipe that I keep in the freezer.

    Question – Will this make one can of soup to substitute? Sounds like it just wanted to know your thoughts.

    LOVE the recipes, keep them coming!!

    • posted by The Guys on Nov 16, 2011

      If my memory serves me, it ends up being about 10oz. I do know that I copied it a long time ago and it was meant to replace a regular sized can of “Cream of blah blah”

  3. posted by Shianne on Sep 25, 2011

    Will this sauce freeze good? I can’t use cream soups but I wouldn’t want to have to make this everytime…

    • posted by The Guys on Sep 25, 2011

      Sorry I can’t give you a positive answer for this as I haven’t tried to freeze it….. yet. I see an experiment in my near future. Below is a link from Yahoo answers that says you can do it…. if you defrost in the fridge the night before you want to use it. I would suggest freezing it in 1 cup portions as well. Hope this helps. Good Luck.


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