I cook a lot of soups, casseroles, etc, and cream-of-something is handy for thickening or sauce-making. Don't care much for the Mystery Stuff in canned soups, though, so after reading a ton of internet recipes (I love the internet!), I've practiced up what works for us. I cook these in large quantities, and package for the freezer in one-meal quantities. Don't be afraid to experiment and substitute with these!
Condensed Cream of Chicken (or whatever!)
1 qt chicken stock/bone broth
1 qt heavy cream
1-1/2 cup carrots, chopped
1- 1/2 cup onions, chopped
1 cup celery, chopped
2 T lemon juice
4 T butter
1/2 t garlic powder
1/2t onion powder
1/4t black pepper
1/4t paprika
dash or two of sage and thyme
about 1/4c corn starch, 1/3 c. flour, or whatever works of your fave thickener
Saute the veg in butter, or simmer for about 15 minutes in the boiling stock. Add all seasonings and the lemon juice; set aside about 1 cup of stock for your thickening slurry.
When the veg are fork tender and the stock is at a slow boil, stir in heavy cream.
While the pot is coming back to the boil, add your thickener to the set aside stock and stir until smooth.
When pot is back to a boil, stir in the thickening slurry, stirring constantly to beat out any lumps. Reduce heat to a low boil, and stir thoroughly and constantly until the soup reaches the wanted consistency. Once thoroughly cooked, remove from heat, taste and adjust seasonings, allow to cool before packaging and freezing. I find 8-10 ounces to be a handy size for cooking; the number of containers will vary with how "condensed" you make it.
Depending on substitutions, this can be cream of chicken, cream of vegetable, cream of onion, celery, broccoli - whatever you need. Milk can be sub-d for the heavy cream; butter can be left out entirely if you're cutting fat. Chop the veg larger or smaller, depending on whether you need "stealth veg" for picky eaters.
Condensed Cream-of-Mushroom
1 qt beef stock/bone broth
1 qt heavy cream
1 lb fresh mushrooms (pref portobello or cremini) chopped
2 onions, minced
4T butter
2 T olive oil
4T worchestershire sauce
1/2 t garlic powder
1/2 t onion powder
1/2t black pepper
1/2 t paprika
salt to taste
1/4 c corn starch, OR 1/3c. flour, OR whatever works of your fave thickener
Heat butter and olive oil in dutch oven, and saute mushrooms and onions until onions are translucent.
Make slurry in 1 cup of stock; set aside.
Add in stock. worchestershire sauce, and seasonings; bring to slow boil.
Stir in cream, and bring back to boil.
Stir in slurry. Reduce heat until the pot reaches a very slow boil, stirring constantly. Keep cooking/stirring until soup reaches desired thickness.
Remove from heat, adjust seasonings, and allow to cool.
Package for freezer - I find 6/8/10 ounces are handy for recipes. Number of packages will vary according to how "condensed" the soup is.
You can leave out the butter and substitute milk here if you're watching fat. You can use veggie broth and almond/cashew etc milk for a vegan soup.
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