If your Thanksgiving menu has a retro touch, you might be making a recipe calling for some type of condensed cream of fill-in-the-blank soup. Admittedly, it’s easiest just to buy the red can. However, there may be a compelling reason to make it yourself. Perhaps you forgot to buy it, or you can’t find the can you bought and it’s too late or inconvenient to run to the store. Maybe you or a family member are on a strict diet and you want to make a recipe calling for less salt, no flour, or some other modification. This collection is perfect for you.
Probably the biggest reason I make these soups is to use up small amounts of vegetables that may be languishing in my fridge e.g. mushrooms, celery, leftover chicken, etc. Wasting food bugs me, so recipes like these help me feel virtuous in the kitchen.
Whatever the reason, you may want to PIN these recipes or print them out for the next time you need them.
A note of caution when using these soups as part of a recipe: They are not as stable as a commercially-prepared soup since they contain no special ingredients food companies usually add for that purpose. By that I mean they may separate when exposed to prolonged periods of high heat. Best not to allow boiling. Simply stir to restore the creamy texture. Add a bit of cream, if you want the sauce to be even smoother.
Happy Thanksgiving to all my loyal readers. I am so grateful to God for each of you.