“Necessity is the mother of invention” – Plato had that right! The more modern version of this quote is “Where there’s a will, there’s a way”. It’s so true. In today’s world of uncertainty there is definitely a necessity for us to be creative. With many food items and necessities in high demand but short supply, many people are finding themselves in a position to figure out a way. Cream of Chicken soup is a great base for many recipes making it a necessity in many kitchens.
Bye Bye Canned Soup
Canned goods are limited right now. Since 3 of us in our household fall into the medically vulnerable or immunocompromised categories, we have chosen to self-quarantine for over a week now to limit our potential for exposure, so when I went to make an easy family favorite, Chicken Pot Pie, I realized I didn’t have the Campbell’s Cream of Chicken & Mushroom Soup that I usually use for the base ingredient. Well, if Campbell’s can make it, I bet I can too.
A quick internet search for various recipes led me to several Cream of Chicken and Cream of Mushroom. I took the basics from each of them and came up with my own. I was able to use some Mushroom Au Jus I had left over in the freezer from the last time I made Sautéed Mushrooms, and because I had seasoned the Mushrooms when I sautéed them, I didn’t need to season my soup recipe!
This is a very easy recipe and I will never buy canned creamed soup again!
Sorry Campbell’s!
Gluten Free Other Substitutions
You can substitute the flour with Gluten free four or corn starch.
Try substituting vegetable or beef broth for the chicken broth.
If you don’t like mushrooms, just switch out the mushroom au jus for water!
The possibilities are endless!
Cream of Chicken & Mushroom Soup
Delicious, creamy Cream of Chicken & Mushroom Soup – better than canned!
Ingredients
- 2 1/4 c Chicken Broth I make mine with Better than Bouillon Organic and water.
- 1/4 c Mushroom Au Jus Reserved from Sauteed Mushrooms I made previously.
- 1 1/4 c Heavy Cream
- 1/2 c Water
- 3/4 c Flour
- Salt to taste
Instructions
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Combine the chicken broth, mushroom au jus, ¼ C cream, and ¼c water in a large saucepan. Bring to a slow boil on med – low.
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While that is coming to a boil, in a small bowl,whisk together flour, and the remaining cream and water until smooth. It will be thick. (the first time I made this, it seemed slightly lumpy. That’s ok!)
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Lower the heat on the saucepan to low and slowly add the cream mixture while whisking continuously. Continue whisking as is simmers about 5 –10 mins. Salt to taste.
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Remove the soup from the heat and let it cool. It will thicken a little as it cools. If you still have lumps like I did the first time, use an immersion blender or standing blender to blend the cooled soup smooth. If you use a standing blending,be sure to do small batches.
Recipe Notes
You can make this recipe gluten free by substituting the flour with either gluten free flour or corn starch. This versatile soup can easily be changed by substituting the chicken broth for vegetable or the mushroom au jus for water! The possibilities are endless!