Condensed Cream Soup from Scratch
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From My Kitchen to Yours

Condensed Cream Soup from Scratch

I grew up in the Midwest, rural Minnesota in a small farming community of Breckenridge.  The Midwest is home of casseroles and hot dishes, the comfort food of the north country.  Although often joked about, the cold winter really do cause you to crave that kind of food. Hot and creamy casseroles held together by can of a creamy condensed soup is standard. Canned soup is a staple of the Minnesota hot dish.

After leaving the frozen tundra for the south in recent years, I still love a good casserole and crave that comfort food on the 2 chilly nights each winter in Florida.
And after becoming a personal chef and gaining more knowledge on the challenges that many family face with food allergies, especially to MSG and preservatives,I wanted to find a healthy alternative in order to kick the can and go homemade. In researching, I stumbled upon a recipe that I thought was a great starting point from from Give Me Some Oven for Homemade Cream of Chicken.  (Thank you for the inspiration Ali!)

From there, I wanted to ensure that all the ingredients would be healthy and natural without MSG or preservatives by using Wildtree, all natural and organic spice blends and bouillon base and make it adaptable to be gluten-free and easily adaptable to make other cream soups with vegetarian options.

Condensed Cream of Chicken Soup (or Mushroom, Celery or Broccoli)

Make the approximately equivalent of 2 cans of condensed soup but the recipes can easily be doubled.

1 1/2 cups chicken broth prepared as directed using chicken bouillon or vegetable bouillon base from Wildtree
4 tablespoon Wildtree grapeseed oil
3/4 cup whole or 1% milk (organic preferred)
4 tablespoons all-purpose flour or gluten-free flour blend
1 teaspoon Wildtree Garlic Galore or other garlic seasoning blend
1 teaspoon Wildtree Absolutely Onion or other onion seasoning blend
salt and white pepper, to taste
1/4 teaspoon dried herbs de Provence, Wildtree preferred
1/2 cup finely diced cooked chicken, or 1 cup diced celery or mushrooms sauteed in Wildtree grapeseed oil until tender, or 1 cup chopped frozen broccoli, thawed

Heat grapeseed oil in a saucepan over medium-high heat.  Add the equivalent amount of flour to the oil and stir until combined.  Cook until flour begins turns to a light caramel color for about 2-3 minutes.

Making the soup base starting with a roux will create more depth of flavor and also prevent it from having a raw flour taste. 

Whisk in the chicken broth (prepared from the bouillon mix as directed). Continue whisking until the liquid is fully combined and the mixture is smooth with no lumps.  Then turn the heat down to medium-low and stir in the milk and seasonings. Simmer until the soup has thickened, whisking constantly to avoid the soup scorching.  Stir in chicken, celery or mushrooms as desired.

If you prefer a smooth soup with no chunks of chicken or vegetables, use an immersion blender and puree the soup mixture at the very end.

You can use the condense soup immediately just as you would your favorite condensed soup in a can.  Or you can save for later in the refrigerator for later in the week. 

For my boating friends, this is a great recipe to keep handy on your boat as well when your provisioning supplies run low or instead of taking up room in your galley for canned provisions. 

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