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Tuesday, September 4, 2018

Make Your Own Condensed Soups

Janet Groene’s
Condensed Cream of Whatever Soup

   How many camping recipes call for a couple of cans of cream of mushroom soup? Condensed soups are wonderful time and space savers, but they are very high in sodium and probably also contain ingredients you want to banish from your  diet. 
    Here's how to make your own using pure creamery butter, organic ingredients and only as much salt as you choose to use.  Keep in mind that this makes a condensed soup for use in casseroles. To serve it as soup add milk, water or light cream to taste.  
1 stick butter
½ cup flour
1 cup water or broth
1 cup milk or half and half
1 teaspoon dried parsley
1 cup of “whatever"*

    Melt the butter in a heavy saucepan over low/medium heat and stir in the flour. Whisking constantly, add water or broth. Mixture will be very thick. Stirring constantly, add milk, parsley and the “whatever”* of your choice. Cook until thick. 

    Use in your favorite recipe that calls for condensed soup as a thickener or binder.

    *Note that the “whatever” can be cooked, finely cut up chicken, mushrooms, cauliflower, broccoli, shrimp, celery, potato, onion and so on. 

    This recipe substitutes for two cans of condensed soup.

See more of Janet Groene's RV-ready recipes at

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