This post includes affiliate links
This one little recipe has made an incredible difference in the number and frequency of chemicals that I serve my family. I use Cream of Chicken, Cream of Celery, Cream of Whatever soup as the basis of many of my recipes. One day I made the mistake of looking at the ingredient list on the back of that expensive little can! Yikes! I knew I wanted to find a recipe to make my own Cream of Whatever soup at home. I found a recipe and it worked okay until I put it in the slow cooker. Oh gross! It totally separated and the meal was not edible. Dinner was ruined. That hampered my enthusiasm a bit.
When I saw this recipe from Sheri Graham, I asked her tons of questions before I actually tried it. Was it easy to make? Did it taste good? And most importantly, would I need to throw dinner away if I used in the in slow cooker? She reassured me that it had never failed her.
I took a deep breath and made it. It smelled good. It was easy to make. The taste? Yummy! The slow cooker? No problem! This is a winner. I have made this ever since and I haven’t bought a can of Cream of Whatever Soup in years (except that one can I bought as an example for my class as to why you shouldn’t buy it!)
I modify just about every recipe I come in contact with, but I didn’t need to modify this one. Sheri gracious gave me permission to share her recipe here. She has tons of great recipes and homemaking resources, you should go check her out at Sheri Graham (after you make some Cream of Whatever Soup that is!)
Without further ado… the Famous Cream of Whatever Soup!
1/4 C butter
1/4 C flour (you can use freshly ground flour)
2 tsp chicken bouillon
1 C water
1/3 cup milk
salt to taste (optional)
In a small saucepan, melt the butter on medium heat.
Once melted, add the flour and chicken bouillon. Stir until flour is mixed in and bubbly.
Slowly add the water and milk, stirring constantly to avoid lumps. Cook on medium heat, stirring constantly, until thickened.
This recipe equals one can of cream soup.
To make Cream of Celery soup, sauté diced celery and stir into soup.
Cream of Mushroom? Sauté some diced mushrooms and add them in!
For Cheddar Cheese soup, stir in 1/4-1/2 cup cheddar cheese after the soup has thickened. Stir until the cheese is melted.
Now wasn’t that easy? And tasty? Enjoy! Thank you Sheri Graham for the wonderful recipe!
What recipes do you make that call for a can of Cream of Whatever soup?
- 1/4 C butter
- 1/4 C flour (you can use freshly ground flour)
- 2 tsp chicken bouillon
- 1 C water
- 1/3 cup milk
- salt to taste (optional)
- In a small saucepan, melt the butter on medium heat.
- Once melted, add the flour and chicken bouillon. Stir until mixed in and bubbly.
- Slowly add the water and milk, stirring constantly to avoid lumps.
- Cook on medium heat, stirring constantly, until thickened.
- This recipe equals one can of cream soup.
- After soup has thickened, add some diced, sautéd celery.
- After soup has thickened, add some diced, sautéd mushrooms.
- After soup has thickened, stir in 1/4-1/2 cup cheddar cheese. Stir until the cheese is melted.