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Old 11-21-2010, 10:06 PM   #1
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Make your Own "Cream of ..." Soup storage?

hey mamas, i was on cheapcooking.com and saw the cream of recipes i'd like to try for casseroles and such, but how would i go about storing them and how long do you think they'd keep? i dont see myself going through the extra steps of making the cream of recipe to use in a casserole every single time i need it, would be nice to have some in the fridge kwim? not a hard recipe...but compared to popping the can open and dumping.. thanks mamas!

Make your Own "Cream of ..." Soup
Whether you want to control the chemicals or the fat, making your own white sauce and flavoring it is cheaper and better for you than those canned cream of whatever soups.

* 2 Tbs butter
* 2 Tbs flour
* 1/4 tsp salt (optional)
* 1 cup milk

In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.
Cream of chicken

If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.
Cheese sauce

To make a cheese sauce, add grated cheese and stir until melted.

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Old 11-22-2010, 04:48 AM   #2
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Re: Make your Own "Cream of ..." Soup storage?

hillbillyhousewife.com has one that uses powdered milk so you can just store it in a air tight container in the pantry.
http://www.hillbillyhousewife.com/cr...g-soup-mix.htm
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Old 11-22-2010, 07:58 AM   #3
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Re: Make your Own "Cream of ..." Soup storage?

thank you! i love her site dont know how i missed that!
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Old 11-22-2010, 01:25 PM   #4
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Re: Make your Own "Cream of ..." Soup storage?

I make the non-powdered version and I just make several batches at once and pour the finished soup in muffin tins (each tin is about 1/2 cup) and freeze. When they are frozen, I pop them out and store them in a ziploc bag in the freezer. 2 "muffins" = 1 can.
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Old 11-22-2010, 02:08 PM   #5
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Re: Make your Own "Cream of ..." Soup storage?

Anyone know how to make this gfcf?
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Old 11-24-2010, 04:56 PM   #6
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Re: Make your Own "Cream of ..." Soup storage?

Quote:
Originally Posted by 2queens&1princenmyhouse View Post
I make the non-powdered version and I just make several batches at once and pour the finished soup in muffin tins (each tin is about 1/2 cup) and freeze. When they are frozen, I pop them out and store them in a ziploc bag in the freezer. 2 "muffins" = 1 can.
I love it!

I was thinking of doing this same thing but with homemade chicken broth. I was thinking of using ice cube trays, but I like the muffin tin idea better. Very nice!
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Old 11-24-2010, 05:02 PM   #7
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Re: Make your Own "Cream of ..." Soup storage?

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Originally Posted by mom2ls View Post
Anyone know how to make this gfcf?
If you sub the flour for cornstarch (or another gf thickening agent, we use an all purpose mix sometimes) and then you could sub the milk for a non-dairy version (Not as experienced with that lol so it would be an expiriment)
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Old 11-24-2010, 05:07 PM   #8
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Re: Make your Own "Cream of ..." Soup storage?

freeze in a plastic disposable cup... 1 cup=1 can. U can do this with cooked dried beans or broths or juices... when your done freezing pop it out and put it in a freezer bag then save the cups for later!!
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Old 11-24-2010, 05:14 PM   #9
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Re: Make your Own "Cream of ..." Soup storage?

what is cfgf?
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Old 11-24-2010, 11:31 PM   #10
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Re: Make your Own "Cream of ..." Soup storage?

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Originally Posted by Serenajean1 View Post
what is cfgf?
gluten free casein free

casein is a protein found in dairy products


I never made it ahead of time, but I had decent success with using Blue Bonnet Light margarine sticks with the following recipe.

Melt 2 T. "butter" and mix in 2 T. gf flour mix (I use Domata). Cook a few minutes until the flour starts to brown. Add 1 cup of milk substitute. Instead of milk, I used homemade chicken broth. Sometimes, I still found it necessary to add cornstarch too (for no lumps, premix 1 -2 T. cornstarch with 1/4 cup cold water and stir until mixture is thinned, then add to the soup), but it would depend on what I was making the soup for.
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