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.

Pot of Gold Bouillion

Most home cooks are familiar and reliant on Bouillon Cubes.
They add just that certain salty something that families across America love.
Today, we break away from hard, processed cubes filled with chemicals I can’t pronounce and certainly don’t wish to eat. Crafting a simple reduction of Stock from Scratch yields a bouillon portion with savory punch of flavor that will make your dishes unique. This is the most valuable recipe you can have, truly worth its weight in gold!

INGREDIENTS

  • Stock from Scratch

    Chicken Stock that has been cooled and is ready to be made into bouillon

 

Method

  1. Using a large, deep pan add at least 10 cups of stock
  2. Bring liquid to a boil over medium heat.
  3. Reduce heat to medium low and continue to simmer stock for 2-3 hours, or until you have reduced it down to about 1/4 of your starting liquid.
  4. Ladle the bouillon into molds.
Whenever I have extra bouillon after filling my molds, I freeze it in a container that fits.

After freezing, pop your homemade bouillon out of the molds and store in the freezer for up to 6 months. (If they last that long!)
1 mini muffin sized portion of Pot of Gold is equal to 2 servings.

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.

 

Stock from Scratch

One of the most valuable tricks in eliminating processed foods from recipes is to keep a supply of simple stock on hand.  Make up a batch when time permits, then you can freeze it in ice cube trays or different sized plastic containers for a quick go to on those busy nights.

INGREDIENTS

  • 1¬†¬†¬†¬†¬†¬†chicken carcass/bones from past meals*¬†or a whole chicken**
  • 16¬†¬†¬† cups of water
  • 1¬†¬†¬†¬†¬† large onion
  • 1¬†¬†¬†¬†¬† large carrot
  • 1¬†¬†¬†¬†¬† parsnip
  • 2¬†¬†¬†¬† ¬†stalk of celery
  • 1 ¬†¬†¬†¬† head of garlic
  • 1 ¬†¬†¬†¬† bunch fresh parsley
  • 1-2¬† ¬†sprigs fresh thyme
  • 2 ¬†¬†¬†¬† tbsp coarse salt
  • 8¬†¬†¬†¬†¬† peppercorns
  • 2¬†¬†¬†¬†¬† bay leaves
  • 2¬†¬†¬†¬†¬† Pot of Gold Bouillon***
    https://jennirific.wordpress.com/2012/04/06/pot-of-gold-bouillion/ 

 

Method

  1. Place chicken into a stock pot that is 8qts or larger.
  2. Cover with water, adding more to submerge chicken if needed.
  3. Cut onion, carrot, and parsnip in half.  Add to pot.
  4. Peel garlic and add whole cloves to pot
  5. Add the rest of the ingredients and cook on low heat, covered.
  6. Allow stock to cook 2-3 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.

Volia!  You have successfully made stock and are now ready to learn how to make bouillon.

*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