Friday, November 5, 2010

Condensed Cream Of "Whatever" Soup Substitute

3 Tbs. butter
3 Tbs. flour
1/2 cup any broth
1/2 cup milk or cream
salt and pepper to taste
cooked mushrooms or celery or chicken or broccoli

Melt butter in a saucepan over Med-Low heat.

Stir in flour a little at a time until smooth, then remove from heat.

Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in sauteed mushrooms, celery, or bits of cooked chicken.

Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.

Add salt and pepper to taste.


  • I would use chicken broth for lighter things like cream of chicken or celery and beef broth for richer things like cream of mushroom.

  • You can use the sauce as is or you can add sauteed mushrooms or celery or whatever to it. Add as much as you'd like probably around 1/4 cup or so... Whatever works for you.

  • This sauce is intended be used as a substitute for CONDENSED Cream of "Whatever" Soup. Use in casseroles in place of condensed cream soups. I'm not sure how it would be diluted down and used as a stand-alone soup....

Original recipe can be found at:

(8-30-11) UPDATED TO ADD: As of late I've substituted white bean flour for the the wheat flour and it works just great! You need to boil it gently for about three minutes for the sauce to thicken up as it doesn't thicken as quickly as with wheat flour.

I've made the mistake (multiple times!) of adding more bean flour because it wasn't thickening and then it was too thick.... I just wasn't waiting long enough.

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