Do you remember eating casseroles as a kid and your Mom mixing together pasta, canned cream soups and some form of meat or fish, and tossing in some vegetables?
I used to enjoy those meals as a kid and I understand now how quick and convenient they were for parents to throw together. However, canned soup is something that I stayed away from for years (have you read the ingredients?) until recently, when my husband brought a few cans home from the grocery store and whipped up a casserole.
It was tasty, but there is no need to buy canned soups when you can make your own from scratch! Home made cream soup not only tastes much better, but they’re also a lot better for you. The basic Cream of Chicken Soup recipe is listed below, followed by simple things you can do to make a mushroom, broccoli, or celery cream soup! I found these recipes on the blog Keeper of the Home.
Homemade Cream of Chicken Soup
- 1/3 cup butter
- 2-3 cloves garlic, minced
- 1/3 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 Tbsp. minced celery tops OR 1/4 tsp. celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
In a saucepan over medium heat, cook garlic and celery (if using) in butter until soft. Stir in flour, salt and pepper (and celery seed if using). Stir in chicken broth and milk. Simmer over medium-low heat until thickened.
Using the recipe above, just toss in different ingredients to get different flavors of soup:
- For Homemade Cream of Mushroom you can toss in a handful of minced mushrooms
- For Homemade Cream of Broccoli you can toss in a handful of minced broccoli
- For Homemade Cream of Celery you can toss in a handful of minced celery