Ingredients
-
2
-
2
-
1/2
-
1/4
-
1/4
-
1
-
1/3
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Cream of Chicken Soup – when You Don’t Have Canned – Substitute,I was out of Cream of Chicken soup in my pantry and I needed it for dinner. I altered a recipe I found here on Zaar and whipped this up. It may not be exact, but it works and I can’t tell the difference at all. use it instead of a 10 3/4 ounce can. I will use this any time my shelf is bare!,I saw some people were saying it turned out lumpy. I melted the butter, added the onion and garlic and sauteed. Then added the flour a little at a time stirring until it formed a paste around the onion and garlic. Then I removed from heat, and slowly added the milk and broth stirring constantly. Then back to the burner to thicken as stirring. Viola! No clumps! I really like this recipe very yummy!,Yikes ….. according to the directions, you add the flour to the mixture that has already been combined over medium heat ….. While I am probably one of the few who didn’t know….. you do NOT add flour to a hot liquid, I followed the directions verbatim and I got clumpy soup!! UGH, I guess this is one of those reasons, cooking just isn’t my thing …. Something most of you obviously know already, but I did not …. ;-(
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Steps
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1
Done
|
Over Medium Heat Combine Butter, Onion, Garlic, Milk, Heavy Cream, and Chicken Broth in Medium Sauce Pan Until Combined. |
|
2
Done
|
Add Flour, Salt and Pepper and Stir Until It Thickens. (about 3 Minutes). |
|
3
Done
|
Just Add More Flour If You Want It Thicker. |
|
4
Done
|
Use in Any Recipe You Need It For. |
