This will become very thick when refrigerated, can be thinned with broth or milk.
Condensed Cream of Chicken Soup
3 T. butter
3 T. flour
1/2 c. chicken broth
1/2 c. milk
salt
pepper
Make a cream sauce: Melt butter over medium-low heat, add flour, cook a minute and then whisk in broth and milk. Boil till thickened. Add salt and pepper to taste. Makes 1 cup of thick “condensed” soup, equal to 1 can. You can add also garlic powder, onion powder, poultry seasoning, parsley, thyme, paprika, etc.
Condensed Cream of Mushroom Soup
Identical to Condensed Cream of Chicken Soup, except:
After melting the butter, stir in 1/2 c. mushrooms, finely chopped. If fresh, cook 3 or 4 minutes, until softened. If canned, just sauté a few seconds. Then proceed with adding butter, etc.
Condensed Cream of Celery Soup
Identical to Condensed Cream of Chicken Soup, except:
After melting the butter, stir in 1/2 c. celery, finely diced. Cook 4 or 5 minutes, until softened. Then proceed with adding butter, etc. You can substitute celery salt for the salt.
Adapted from Now Cook This: Condensed “Cream of” Soup Substitutes.
Condensed Cream of Broccoli Soup
Identical to Condensed Cream of Chicken Soup, except:
After melting the butter, stir in 1/2 c. chopped broccoli, finely chopped. Sauté a few seconds. Then proceed with adding butter, etc.