Re: Substitute for cream of whatever?
I make all my own (gluten free) "cream of" soups. I usually just make what I need when I need it, but right now I'm working on making a freezer stash of them.
2 T butter
2 T flour (featherlight mix)
1 c milk
1 1/2 tsp bullion
salt and pepper to taste
Dissolve bullion (beef, veggie, or chicken) in milk.
Melt butter over med heat. Stir in flour, salt, and pepper. Cook for a minute or two. Slowly add milk, stirring with a wisk until thickened and bubbling.
Replaces one can of condensed soup in recipes.
For cream of chicken, use chicken bullion (add cooked, diced chicken if desired).
For cream of mushroom, use beef bullion and add 1 3 oz can of mushrooms (chopped or pureed).
For cream of celery, use veggie bullion and saute finely chopped celery in butter before adding flour.
For cheese sauce, add a cup of cheddar.
For a super awesome, super easy stroghanoff, cook hamburger meat with onions, add cream of mushroom and 1/2 cup sour cream, and serve over noodles.