It’s easy to make a cream soup base, to which you can add whatever vegetables or meat you have on hand. A cream soup is a great way to use up leftovers. To substitute a homemade cream soup in recipes that call for a can of cream soup (such as chicken or celery), use 1⅓ cups of the homemade blend.
- 1 T. minced onion
- 2 T. butter or bacon drippings
- 1½ T. flour
- 1/4 tsp. salt
- 1/8 tsp. paprika
- 1 cup milk or light cream
- 1 cup chicken or vegetable stock
- 1 cup cooked vegetables or 1/2 cup cooked vegetables and 1/2 cup chopped, cooked meat
Sauté onion in butter until soft. Blend in flour, salt and paprika. Add 1/4 cup milk and whisk until blended. Slowly add remaining milk, whisking constantly. Then add stock, vegetables and meat. Simmer over medium heat until mixture is suitably thick.
Serves 4 to 6.