I Will NEVER Use Cream Of Mushroom Soup Again!!

Okay, so I won't use the CANNED version anyway. Let me tell you this evening's plight.

I've been working on waxes most of the afternoon for my Dad (it's paying for my counseling!!), and all of a sudden, my nieces come out and tell me their hungry and ask what's for dinner. I look at the clock and it all of a sudden was 5 o'clock. Well, my Dad refuses to even LOOK at a casserole of any kind. Something about the SOS they fed him in the army in Vietnam. Anyway, I decided to make my Chicken Noodle Casserole. It's similar to tuna noodle, but it has cream of chicken and chicken and green beans instead of cream of mushroom, tuna and peas. Well, I ran into a problem when I realized that BECAUSE my Dad doesn't eat casseroles, my Mom has no reason to buy "cream of" anything. So I went on a search to find a replacement. I knew I could make a gravy with chicken broth and flour, but it wouldn't be creamy. I didn't have any milk, powdered milk or half and half...or even cheese to "creamyize" it. That's when I found a post on www.thriftyfun.com for a substitute—evaporated milk!! I ALWAYS have evaporated milk in my pantry. So I used a can of Swanson's Roasted Garlic Chicken Broth, about 3/4 to 1 cup of flour, a little butter, made a thick paste and then over a medium heat whisked in a can of evaporated milk. I also added two tablespoons of Classico Basil Pesto for flavor. We just finished supper, and I had rave reviews! It was SOOOOOO creamy! A little runnier than the other (which was my fault...)but OHHHHH so much better!

You could do so much with this! Make your own "cream of anything" soup!!! Celery, Mushroom, Chicken, Asparagus....the stove is your oyster. Oohh! Cream of Oyster!! Okay....maybe not. And for those of you who like to make and store your own dry mixes, there was also a recipe for that!

Cream-of-Whatever Soup Mix

* 2 c powdered nonfat milk
* 3/4 c cornstarch
* 1/4 c instant chicken bouillon
* 2 tb dried onion flakes
* 1 ts basil leaves
* 1 ts thyme leaves
* 1/2 ts pepper

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product.

Makes equivalent of 9 cans of soup.

posted by Brandi at 6:24 PM