I love an easy last minute thrown together casserole or slow cooker meal just as much as any stay at home mom who gets distracted with , underwear folding, diaper changing, or child
wrangling nurturing. Now that I have multiple children dinner prep time often sneaks up on me or gets passed by altogether and I then have to detour dinner plans into something quick, which as we all know can sometimes mean unhealthy. And what ingredient do these quick dishes usually all have in common? Cream of ______ Soup right? Why? I actually don’t know other than it seems to be the glue that holds those dishes together and makes them so delicious.
It is no secret that cream of chicken/mushroom soup is loaded with weird ingredients and unholy amounts of sodium. Also, another big bummer being if you’re like me, and should steer clear of gluten, a quick casserole or dump dinner isn’t even an option for you if it calls for cream of whatever soup. I don’t even know why they call it soup. Does anyone really sit down and feast on a can of cream of chicken soup? I shouldn’t judge, to each their own…
If you can’t eat wheat, and/or don’t want to feed your kids the junk these soups contain all hope is not lost. I have found, and adapted a bit, a simple and quick cream of whatever soup substitute that really does taste as good and does the same job as the blobs of canned “soup” we have come to heavily rely on. Also if I haven’t talked you out of using canned soups you at least have backup if there is no cream of chicken soup to be found. Hopefully I’ve saved you a trip to the store!
Junk Free Cream of Something Soup
Adapted from Elizabeth Barbone’s Condensed Cream-of Soup Recipe.
Begin with the milk and cornstarch and add the ingredients according to the necessary variation you require. Equivalent of a 10.75 oz can.
- 1 1/4 C Milk
- 2 Tbsp cornstarch
Cream of Chicken Variation
- 1 1/2 tsp chicken bouillon granules
- 1/4 tsp garlic powder
- salt-taste first and decide if you’d like to add
Cream of Mushroom Variation
- 1 tsp chicken bouillon granules
- 1/4 tsp salt (sometimes I add a bit more depending on what the recipe calls for)
- 1/4 tsp dried thyme
- 1/4 tsp garlic powder
- 1 4oz can mushroom stems and pieces, drained, and chopped
Cream of Celery Variation
- 1/2 tsp chicken bouillon granules
- 1/2 tsp celery salt
- In a 2 cup microwave safe liquid measuring cup whisk together the milk and cornstarch until the cornstarch is dissolved.
- Add the bouillon and other ingredients and combine.
- Microwave for 2 minutes or until mixture reaches a boil. After 2 minutes mixture should be thick. If it isn’t, return it to the microwave for an additional 30 seconds at a time until you reach the desired consistency.
- Let cool and use accordingly.