Cream Soup Alternatives

I found the recipes (reposted below) to use as a substitute for various canned condensed soups at this website.

There is no longer any need to buy canned tomato or mushroom soup to use in your recipes. What a great find...no MSG or any other scary ingredients! The one thing I would like to substitute with a healthier alternative is the white flour ~ Any suggestions?


Cream Soup Alternatives

For one can of cream of “whatever" soup use the following simple, four ingredient recipe:

Basic Cream Soup:

3 Tbsp Butter
3 Tbsp Flour
1/4 tsp salt
1 cup chicken stock, water or milk

Instructions:

Melt butter in heavy saucepan. Blend flour and salt into saucepan while cooking and stirring until bubbly. Use a wire whisk to prevent lumps and stir in liquid ingredient choice slowly. Medium thick sauce is comparable to undiluted condensed soups and makes approximately the same amount as a 10 oz can.

Variations:

Cheese ~ Add ½ C grated sharp cheese and ¼ tsp mustard
Tomato ~ Use tomato juice for the liquid in the basic recipe and add a dash each of garlic powder or garlic salt, onion powder or onion salt, basil and oregano.
Mushroom ~ Saute ¼ C finely chopped mushrooms and 1 Tbsp finely chopped onion in the butter before adding the flour.
Celery ~ Saute ½ Cup finely chopped celery and 1 Tbsp finely chopped onion in butter before adding flour
Chicken ~ Use chicken broth or bouillon for half the liquid in the basic recipe. Add ¼ tsp poultry seasoning or sage, and diced cooked chicken if available.

It's very simple to "reconstitute" this to enjoy as a bowl of soup. Just stir in about 1 cup of liquid such as broth or milk (for a cream soup) after you have made the initial recipe. You may need a little more to ge the consistency you want. If you are going to use this in a recipe that calls for the condensed soup straight from a can you would skip this step.