INGREDIENTS
- 2 tbs butter (I use unsalted)
- ½ cup chopped “add-ins” (i.e. mushrooms, onions, chicken, celery, etc.)
- ¼ cup flour
- 1 tbs concentrated stock (see NOTES)
- ½ cup water
- ½ cup whole milk or half-and-half (see NOTES)
- ¼ tsp pepper
- ½ tsp salt
INSTRUCTIONS
- Melt butter over in a small saucepan over medium heat. Add your “add-ins” and concentrated stock and cook for about 5 minutes. If your “add-ins” are veggies, cook them till they are soft.
- Whisk in the flour–this will be VERY thick.
- Slowly whisk in the water–again, this will be very thick–so you don’t get lumps, then repeat with the milk or half-and-half. Continue cooking until mixture bubbles, then cook for 1 minute.
- Add salt and pepper–if desired. Remember you can always add that later.
- Use as-is wherever condensed cream soup is called for.
- To reconstitute and use as a soup, stir in 1 cup of milk or half-and-half.
Source : allrecipes.com
