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Old 03-03-2012, 01:03 PM   #11
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creamy tortellini soup

Here is a link to the recipe:

Creamy Tortellini Soup Recipe
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Old 08-28-2012, 12:11 PM   #12
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I found the same slow cooker recipe via Pinterest, and I also could not find "white sauce mix" in Idaho. I subbed alfredo sauce mix and it worked just fine.
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Old 09-16-2012, 11:36 PM   #13
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I found a great substitute!

After discovering this recipe on Pinterest, I went to the grocery store to pick up the ingredients. Once there, I spent way too long looking for non-existent "white sauce mix" in an envelope. I love to bake but don't know much about cooking. Thus, I very reluctantly bought a can of Cream of Chicken and a can of Cream of Asparagus because I could think of nothing better. Once I got home to see what constitutes the typical substitute for white sauce mix, I was devastated (yes, I'm dramatic) to find this forum and see that all I needed was country style gravy mix. Determined I was not to return to the grocery store, I risked the whole giant pot of soup and fell upon undeserved success.

Nixing the white sauce mix and evaporated milk completely, I started off with the Cream of Chicken and Cream of Asparagus and two cans of water (in place of the 4 cups of water), then followed the recipe as is. 4ish hours later, as a side of Italian-breaded Chicken, the soup was DELICIOUS!!!
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Old 09-16-2012, 11:53 PM   #14
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Quote:
Originally Posted by ashstrat View Post
After discovering this recipe on Pinterest, I went to the grocery store to pick up the ingredients. Once there, I spent way too long looking for non-existent "white sauce mix" in an envelope. I love to bake but don't know much about cooking. Thus, I very reluctantly bought a can of Cream of Chicken and a can of Cream of Asparagus because I could think of nothing better. Once I got home to see what constitutes the typical substitute for white sauce mix, I was devastated (yes, I'm dramatic) to find this forum and see that all I needed was country style gravy mix. Determined I was not to return to the grocery store, I risked the whole giant pot of soup and fell upon undeserved success.

Nixing the white sauce mix and evaporated milk completely, I started off with the Cream of Chicken and Cream of Asparagus and two cans of water (in place of the 4 cups of water), then followed the recipe as is. 4ish hours later, as a side of Italian-breaded Chicken, the soup was DELICIOUS!!!

Genius! See Vit, that is how you substitute and make up your own recipe. After all, the title of the recipe is "Cream of..." And this poster went with the title to make substitutions when she couldn't find the needed ingredients.

BTW, welcome to DC ashstrat. Great substitutions for this recipe. If you had used the white sauce, all you would have done is thicken it. By using the cream of... cans of soup you added additional layers of flavors to your soup. No wonder it was a big hit.
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Old 09-16-2012, 11:57 PM   #15
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'Creamy Tortellini Soup'...

Shouldn't it be thickened with cream instead of white sauce/country gravy/Cream of Something Soup?
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Old 09-17-2012, 12:04 AM   #16
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I have purchased Country Gravy Mix in the past. The main spice for seasoning is tons of black pepper. The more gourmet style ones use freshly ground black pepper. You can see the large chuncks of ground pepper in the mix. Now I have nothing against seasoned food, but the black pepper is more than my delicate system can handle. You really have to be a lover of black pepper to use these mixes. To make one from scratch, it is often started with a roux made from bacon grease, then milk and seasoning added. It is just a white sauce with a lot of pepper added. Use the packets and you have a lot of chemicals and additives added. Make you own and it taste so much better. Great over FF potaotes.
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Old 09-17-2012, 12:23 AM   #17
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Originally Posted by Andy M. View Post
'Creamy Tortellini Soup'...

Shouldn't it be thickened with cream instead of white sauce/country gravy/Cream of Something Soup?
If you look at the recipe, the cream, milk, cream of soup, etc. is added at the end. You do't want to add it at the beginning. As a previous poster stated, added at the beginninig the dairy product will separate and break down. Like chowders. The dairy is always added at the end. Although ashstrat added the soup with the water at the beginning, remember there are additives in the can of soup to prevent the breaking down of the product.
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Old 09-17-2012, 12:26 AM   #18
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Addie, my point is that you don't need white sauce mix, evap milk and cream of soups to make a creamy soup. You just need cream. Leave out all that other white crap and , like a chowder, you just add the cream at the end.
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Old 09-17-2012, 12:28 AM   #19
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I would still just make white sauce. Flour, butter, salt and milk...need two cups? 2 tablespoons flour, 2 tablespoons butter, 1/2 tsp salt, 2 cups milk...

on edit: I typed this as Andy was re-responding...I do agree with his POV, too.
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Old 09-17-2012, 12:41 AM   #20
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Originally Posted by PrincessFiona60 View Post
I would still just make white sauce. Flour, butter, salt and milk...need two cups? 2 tablespoons flour, 2 tablespoons butter, 1/2 tsp salt, 2 cups milk...

on edit: I typed this as Andy was re-responding...I do agree with his POV, too.
True. But I think the writer of the original recipe was looking for a way to add some thickness to the soup. Remember it is called Cream of .... Otherwise it was just a chowder. Chowders just have milk and water in them. And yes, make your own white sauce and add it at the very end. Simply because it has dairy products in it.
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