Can Free Condensed Soup

Hi, My name is Jennirific and I am a recovering Pinterest Addict. ūüôā
Maybe some of you also suffer from countless hours lost to humor, crafts and of course recipes.¬† Though I love to spark creative ideas in the kitchen by seeing what’s cooking on stovetops across the web, I can’t help but shudder at the vast amounts of “family friendly” dinner ideas that revolve
cream of ______soup.

Stop paying your hard earned grocery dollars on a prettily packaged b√©chamel sauce. Let’s learn a classic technique and liberate the cupboard from canned soups! You can make a batch up ahead of time and freeze for when life gets hectic or make it fresh and enjoy in your favorite recipes.

The Trifecta of Tastiness!

INGREDIENTS

  • 3 tbsp Butter (real butter, accept no substitutes!)
  • 3 tbsp flour
  • 1/4 tsp salt and pepper
  • 1 cup liquid* see below for flavors

METHOD

  1. Melt butter in a medium sized saucepan over medium heat.

    How Roux Begins

  2. Add flour and salt and pepper, stirring with a whisk for a few minutes until you get a paste like texture.
  3. Reduce heat to low.
  4. Slowly, a few tablespoons at a time, add the liquid.  A dough like consistancy will emerge.

    Roux after 2 Tbsp of Liquid have been added

  5. Keep adding liquid until all is incorporated and you have a smooth product. 

1 serving equals 1 can of condensed soup.

Now celebrate your victory over cream of whatever soup and enjoy those pinterest recipes!

Straight from the Stovetop, Canless Condensed Soup

*Flavor Notes:

Cream of Chicken:  use 1/2 c Chicken Stock from Scratch and 1/2 c of milk

Cream of Celery:¬†Saute ¬Ĺ cup chopped celery and 1 tablespoon chopped onion in the melted butter, until vegetables are tender. Then¬†add flour. Use¬†1 c milk for the liquid.

Cream of Mushroom:  Saute a 3 tbsp of chopped mushrooms with less than a tsp of minced onion(to taste) in butter until tender. Then add flour.  Use 1/2 c of milk and 1/2 c of mushroom stock. (mushrooms stock can be made by simmering mushroom stems and pieces in water OR rehydrating dried mushrooms in water or stock.) Or just use chicken stock.

Cream of Tomato: Use 1 c of Tomato Juice.  Season with celery salt, garlic powder, and onion powder. Add tobasco to taste if desired.

Crock Pot Style – Stock from Scratch

Believe it or not, we live in a super busy world!  Time to turn to technology in the kitchen to make stock while we attend to other things (work, kids, whatever.)

In my experience, the finished product made in the crockpot is more condensed than the stovetop version.  When using in recipes, use 1/2 cup of stock mixed with 1/2 cup of water to achieve the correct flavor profile.

This does work better when NOT using a whole chicken, due to space limitations, but again¬†make the method work for you! ūüôā

INGREDIENTS

  • 1¬†¬†¬†¬†¬†¬†¬†chicken carcass/bones from past meals* OR whole chicken**
  • 8¬†¬†¬†¬†¬†¬† cups of water or as much as your crockpot will hold.
  • 1/2¬†¬† large onion
  • 1/2¬†¬† large carrot
  • 1/2¬†¬† parsnip
  • 1¬†¬†¬†¬† ¬† stalks of celery
  • 1/2 ¬† head of garlic
  • 1 ¬†¬† ¬†¬† bunch fresh parsley
  • 1¬†¬†¬†¬†¬† ¬†sprigs of fresh thyme
  • 2 ¬†¬†¬†¬† tbsp coarse salt
  • 8¬†¬†¬†¬†¬† peppercorns
  • 2¬†¬†¬†¬†¬† bay leaves
  • 2¬†¬†¬†¬†¬† Pot of Gold Bouillon portions.***

 

Method 

  1.   Place chicken into crockpot.  (at least 5 quart sized)
  2.   Cut onion, celery, carrot, and parsnip in half.  Add to pot.
  3.   Peel garlic and add whole cloves to pot
  4.   Fill crockpot with water.
  5.   Add the rest of the ingredients and cook on low heat.
  6.   Allow stock to cook 8-10 hours, stirring occasionally.****
  7.   Taste and re-season if necessary, adding more salt or pepper. 
  8.   Strain stock into a large bowl or pot, discard what you strain out.
  9.   Allow stock to cool before storing.

*To make beef stock, simply use beef bones in place of chicken. Ask your butcher or at the grocery store meat counter for “bones to make stock/soup.” Sometimes they even have them in the meat area of the store.

**If you are using a whole chicken, remove it from the broth before straining and let cool on plate. Shred it and enjoy in meals throughout the week! 

*** I will no longer substitute made at home bouillon for those hard little cubes of not food, however we all get pressed for time. Make the recipe work for you ūüôā

 ****You can cook on high setting for 6 hours.