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Old 07-04-2016, 09:00 PM   #11
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Y'know ...
The main reason why I shared this fake-out condensed soup is,
I have been perusing Pinerest and I saw a recipe from my childhood,
Sausage and Rice Casserole, oh baby! LOVE LOVE LOVE!
A found a new casserole also that I'd love to try,
Tater Tot Casserole...
many of these simple-oldie-but-goodies-from-the-past-when-our-family's- didn't-have-much-days,
called for a can of condensed of of some sort.
Don't get me wrong, that's a well ingrained item at my Mom's house,
but I figure,
y'know,
I've got all of these ingredients in my pantry to make a fake-canned-soup,
why not.
(and DH will not touch any sort of creamed soup, so I don't keep any canned cream of x soup in the house ... "it's too creamy, ewwww, I don't like that .... how can you eat that, YUK!" ... please insert whiny 10 year old brat little boy voice here for effect )
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Old 07-04-2016, 09:03 PM   #12
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Quote:
Originally Posted by Kaneohegirlinaz View Post
So many ole time recipes called for cans of condensed
Cream of Chicken soup,
and I have searched high and low for something closer to
a homemade-non-canned version, a substitution if you will,
I found this a whiles back ...

1 1/4 cups low sodium chicken broth/homemade chicken stock better yet
2 tablespoons cornstarch
1/3 cup nonfat dry milk powder

Mix the cornstarch into the chicken broth/stock; then add the dry milk powder, mix until smooth.
I should have titled this thread,
"A great sub for a recipe calling for Condensed Cream of Chicken Soup"
Mods: is there a way that I can do that?
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Old 07-04-2016, 09:11 PM   #13
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You can ask the mods to do that. I don't see a problem with the title as it is, though. Making it longer will mean part of the title won't show up on certain devices.
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Old 07-04-2016, 09:51 PM   #14
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I don't see any reason to change the title either, kgirl. Since there was no question mark after your thread title, it was obviously something you found and wanted to share as opposed to something you were looking for.

I too grew up with cream of whatever soups in casseroles and have nothing against them, but it's good to see other alternatives. Every now and then I want the good ol' comfort food casseroles I grew up with. I always have a couple of canned "cream of...." soups in the pantry for a quick 'just in case'. Thanks for sharing!
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Old 07-05-2016, 02:29 PM   #15
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IMHO I never use canned soup in place of a sauce. A white wine and cream reduction sauce is much better:

Finely chopped onion, very little, about 1 eighth of the total volume of the sauce.
Butter to sweat the onion in
salt and pepper
dry white good quality wine - about 1/2 of the amount of fresh cream you're going to add
a pinch of mixed herbs, or a bouquet garni of parsley, thyme, bay leaf (even better)
Twice the amount of cream than the amount of wine you used.

Melt the butter, add the onion, then the herbs, and stir until the flavours are infused.
Add the white wine
Add the stock
Bring it all to the boil and reduce a little
Add the cream and reduce until you get a fairly thick sauce
Strain and use as required

Takes minutes

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Old 07-05-2016, 03:42 PM   #16
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That's not really a substitute for what we're talking about, Di, but thanks.
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Old 07-05-2016, 03:47 PM   #17
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I think I will look for that can of Campbell's "Cream of Whatever" soup. I am sure it must be an amazing soup.

My apologies folks. I just couldn't resist.
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Old 07-05-2016, 10:07 PM   #18
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Quote:
Originally Posted by Andy M. View Post
That's basically a velouté.
Is that good? Bad? I've never heard of a veloute. Where else would I use it?
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Old 07-05-2016, 10:26 PM   #19
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It's one of the 5 classic mother sauces of French cooking. It's made with a roux base and stock. Butter and flour in equal amounts by weight cooked together to make a blonde roux then whisk in a white stock, either chicken or fish. You could use it as a sauce over chicken, fish, veggies, etc.
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Old 07-05-2016, 10:31 PM   #20
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Thank you! So now I know 2 out of 5. LOL

Well, whatever it was, it worked fine and that was a good thing because I'm not crazy about canned cream of chicken. The cream of potato I don't mind, but this wasn't a dish I wanted to use potato in.
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