Sunday, September 16, 2012

How to make Cream of ___ from scratch!

I try to do as much homemade as possible. But some of my favorite comfort food recipes have some cream of goop in it.

My compromise lately has been to buy it organic. That has to cut out some of the crap, right??

Well, the last time we went to the store, I couldn't find any. Husb really wanted me to make his moms creamy chicken enchiladas. But it calls for TWO of those bad boys. :-/

So I did some searching. I always see on Pinterest a powdered mix you can make. But it calls for bouillon powder and instant milk...Is that really that much better??

So, todays search found this!! REAL food "cream of"substitute!

I really didn't need to take a picture of this. It looks like whitish yellow goop. You have all seen it before.

This makes a chicken version. For cream of mushroom, use beef broth and add some sautéed mushrooms!

"Cream of"
(makes 1 can worth. Ok maybe a little less, but we really don't need to use THAT much, ya know?)


2 tbsp butter
3 tbsp flour
3/4 cup chicken stock/broth
1/4 cup milk
salt and pepper.(don't be shy)
optional (highly recommend at least some):
1/2 tsp parsley
1/2 tsp garlic powder
1/2 tsp onion powder

Essentially you are making a roux.

Melt the butter over medium heat. Add flour. Cook for 3 minutes, whisking often. (It will be a bunch of clumps.

Add the milk and broth. Whisk and heat until bubbling. Stir often. Add salt and pepper (and spices) to taste.

Once thickened, remove from heat.

Thats it. 5 minutes and pennies compared to the crap you have to buy. Just keep some stock around for times like this!!

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