🔕 🔔
Loading…

My Basket ()

All questions

I've inherited several tasty family recipes that are casseroles with canned soup as a base. Is there an easy way to sub a more natural base?

For example -- a cream of mushroom or cream of chicken soup substitute that is healthy and fresh? Or should I just give in and admit that it's just a recipe meant to be quick and easy, not fresh and healthy?

asked by Emily over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1455 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added over 6 years ago

You could certainly make a flavorful cream sauce and use that as the base instead of the cream of whatever soup. Here's an example of a recipe that does just that:
http://www.food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

I use home-made soups over rice often as a way to use a left-over in a way that it becomes something new. Add any kind of cheese that goes well, and there you are.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 6 years ago

For cream of chicken soup - I use 1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup heavy cream of half n half
1/4 cup milk
salt and pepper to taste
maybe add shallots or garlic to taste
Make a roux by melting butter, add flour, then add chicken broth and cream or half n half, and milk. The milk keeps it from separating.

In regards to cream of mushroom soup, I make the same roux only I saute mushrooms in butter before adding the flour and liquids.
drbabs gave you a great starter for a cream sauce, also.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 6 years ago

I make a bechamel or a veloute to sub for that canned soup apcray. With a little practice, making them from scratch doesn't take much longer and tastes SO much better. ;)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.