Cream Soups

I am going to try and be a more consistent blogger. To help me with that, I am going to give myself certain days to post certain topics. I chose Tuesdays to be a recipe day. Every Tuesday (sometime before mid-night) I will post about a recipe - one I want to try or an old favorite. Hope you enjoy.

In my attempt to be healthier, I am going to commit to no longer buying cream soups. I still plan on using the dozen or so I have in the pantry, but NO MORE buying cream soups, no matter the sale price! There's no getting around the ease of using them in so many tasty dishes, but they are easy enough to make and I can control what goes into them. I found a good and simple recipe at Finding Joy in My Kitchen and HERE is her post about cream soups.

Cream of Mushroom Soup

Makes approximately 1 can
1 can (4oz) of mushrooms, drained (may use fresh as well)
1/2 C finely diced onions (I use minced)
1/2 C chicken broth
1/2 C milk
1 T cornstarch
salt and pepper, to taste
In a saucepan, saute onions with mushrooms in 1 T oil or butter (I omit if using a non-stick pan) until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired.

Cream of Chicken Soup

Makes approximately 1 can
1 C chicken broth
1/2 C finely diced onions (I use minced)
1/2 C milk
1 T cornstarch

In a saucepan, bring chicken broth and onions to a boil. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (about 1 minute). Season with salt and pepper, if desired.

Have you tried making your own cream soups? What is your favorite recipe? Please share!