Soups

Cream of Whatever Soup

Katie Clark
June 26, 2013
152

As silly as this may sound, I had no idea that you could make your own cream of “whatever” soup (chicken, mushroom, etc.) until a few months ago when I was trying to find a dairy free substitute. It’s so easy, much healthier, and totally delicious. This equals one can of soup. I usually just eyeball things, but last time, I measured everything out, so this should work perfectly!

2
3 tbsp butter (or butter substitute)
2 tbsp flour
1 1/2 cups milk (or almond milk, plain, non-flavored variety)
1/4 tsp pepper
8 ounces of ingredient of choice (shredded chicken, mushrooms, tomato juice, celery, etc.)
Turn burner on to medium-high and let pan heat up. Put butter in pan and melt. Add flour and whisk together. Slowly add in milk and whisk continuously, and then add in ingredient of choice. Whisk until...
See the full directions on my site
Nutritions

Calories
863

Sodium
539mg
22% DV

Fat
47g
72% DV

Protein
47g
95% DV

Carbs
51g
17% DV

Fiber
2g
10% DV
Boiled