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Cream of Soup Base
Rate Cream of Soup Base
Avg. rating 5 from 1 votes.
Category: Soups & Broths
Recipe Created By: Nichole Quade
3 Tbsp butter
3 Tbsp flour
1/4 tsp salt
1 cup plus extra milk, stock, or mixture of both
1 tsp poultry seasoning (optional)
1/2 cup diced chicken (optional)
1/4 cup sliced mushrooms (optional)
1 Tbsp finely diced onion (optional)
1/2 cup thinly sliced celery (optional)
1/2 cup grated cheese (optional)
1/4 tsp dry mustard (optional)
Melt butter in sauce pan. Blend in flour and salt.
Cook and stir until bubbly.
Using wire whisk or wooden spoon, stir in milk, stock, or combination. Cook just until smooth and thick.
Makes slightly over 1C and is the same as a 10-oz. can of undiluted condensed soup.
Cream of Chicken:
Use chicken broth or bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced, cooked chicken.
Cream of mushroom: Saute chopped mushrooms and finely chopped onion in butter before adding flour.
Cream of Celery:
Saute sliced celery and onion in butter before adding flour.
Add grated cheese and dry mustard
You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.
To avoid dairy, select dairy-free margarine instead of butter. Use stock or dairy-free milk alternative instead of milk. Do not use cheese.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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