"Cream of" Soups

Have you ever read the ingredients list on a can of a cream soup? Hold on to your chair! Here is a partial list for cream of chicken soup.....

Chicken Stock, Modified Cornstarch, Vegetable Oil, Wheat Flour, Cream, Chicken Meat, Chicken Fat, Contains Less Than 2% Of: Salt, Whey, Dried Chicken, Monosodium Glutamate, Soy Protein Concentrate, Water, Yeast Extract, Natural Flavoring, Beta Carotene For Color, Soy Protein Isolate, Sodium Phosphate, Celery Extract, …

Is a can of cream soup convenient? Yes! Is it healthy for you and your family? NO!

Thankfully, cream soups are easy to make. Here's how to make three “cream of” soups that are the most used store-bought ones.

Cream of ________ Soup

from RuthAnn Zimmerman
Makes: Equivalentof 1,10-12oz can of soup

3 tablespoons of fat (butter, lard, tallow, or bacon grease)
1/4 - 1/2 cup finely chopped celery, mushrooms,or chicken

Optional: chopped onion, garlic
Saute your vegetables, mushrooms, or chicken in the fat to help them release their flavor.

Then add:
4 tablespoons flour
Stir flour into sauteed veggies and fat until a smooth paste is formed.

Then add:
1/2 up chicken broth or water

1/2  cup milk or cream
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
Simmer until desired thickness is reached and use anywhere you would use a can of “cream of __________ soup.”