Monday, April 11, 2011

Condensed Cream Soup

1 cup cold milk
2 Tbsp cornstarch
1 ½ Tbsp butter
1 tsp chicken bouillon
½ tsp salt
dash of pepper

In a small saucepan, whisk milk and cornstarch till well blended.  Stir in butter, bouillon, salt and pepper.  Heat to a boil, stirring frequently.  Simmer on low for one minute more to thicken.
*Use in recipes to replace one can of cream of anything soup*
Cream of mushroom, add 4 ounce can of mushroom pieces
Cream of chicken, add ½ cup cooked chicken
Cream of celery, add ½ cup sautéed

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