How can I make cream of chicken soup? and what about mushroom soup??

Cream Of Chicken Soup





';This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!';





INGREDIENTS:


4 cups milk


2 tablespoons all-purpose flour


2 tablespoons vegetable oil


2 tablespoons white sugar


2 cups finely chopped, cooked chicken meat


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/2 teaspoon garlic powder





DIRECTIONS:


In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.





Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.





If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.








Home-Made Cream of Chicken Soup





';A good, basic cream of chicken recipe.';





INGREDIENTS:


4 cups milk


2 tablespoons all-purpose flour


2 tablespoons canola oil


2 tablespoons white sugar


2 cups finely chopped, cooked chicken meat


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/2 teaspoon garlic powder





DIRECTIONS:


Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.





If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.








Southern Mushroom Soup





';A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal.';





INGREDIENTS:


2 cups chopped fresh mushrooms


1 small onion, chopped


2 cups chicken broth


3 tablespoons butter, melted


3 tablespoons all-purpose flour


1 1/2 cups milk


1/2 cup heavy cream


1 pinch salt and pepper to taste


4 slices white bread, toasted


1 tablespoon softened butter


1 cup shredded sharp Cheddar cheese





DIRECTIONS:


In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.





Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.





When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.





Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.











Cream of Mushroom Soup





INGREDIENTS:


5 cups sliced fresh mushrooms


1 1/2 cups chicken broth


1/2 cup chopped onion


1/8 teaspoon dried thyme


3 tablespoons butter


3 tablespoons all-purpose flour


1/4 teaspoon salt


1/4 teaspoon ground black pepper


1 cup half-and-half


1 tablespoon sherry





DIRECTIONS:


In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.





In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.





In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.











Hungarian Mushroom Soup





INGREDIENTS:


4 tablespoons unsalted butter


2 cups chopped onions


1 pound fresh mushrooms, sliced


2 teaspoons dried dill weed


1 tablespoon paprika


1 tablespoon soy sauce


2 cups chicken broth


1 cup milk


3 tablespoons all-purpose flour


1 teaspoon salt


ground black pepper to taste


2 teaspoons lemon juice


1/4 cup chopped fresh parsley


1/2 cup sour cream





DIRECTIONS:


Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.





In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.





Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.How can I make cream of chicken soup? and what about mushroom soup??
Open a can of CampbellsHow can I make cream of chicken soup? and what about mushroom soup??
open can add milk %26amp; water heat on stove in a pot
Cream Of Chicken Soup


Yields: 4 servings





INGREDIENTS:


4 cups milk


2 tablespoons all-purpose flour


2 tablespoons vegetable oil


2 tablespoons white sugar


2 cups finely chopped, cooked chicken meat


1/2 teaspoon salt


1/2 teaspoon ground black


pepper


1/2 teaspoon garlic powder





DIRECTIONS:


1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.


2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.


3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.





10 Minute Cream of Mushroom Soup Recipe





2 (7 ounce) cans chopped mushrooms, undrained


2 tablespoons butter


1 small onion, chopped


1/4 cup all-purpose flour


1 teaspoon seasoning salt


1 (12 ounce) can evaporated milk





4 servings





Drain mushroom liquid into a measuring cup, and add water to make 2 cups.


Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.


Stir in flour and seasoning salt; return to heat.


Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps.


Add mushrooms and cook until mixture comes to a boil.
Open the can labeled Campbells and add one can of milk. Tada ,soup is served.
Try adding milk or cream to it!!!!!
oh, man. get the cambles coms, but it in a pot. add a bit o' milk. let cook 5 minits. add korn, ham bits and shredded cheddar in the same fashion, eat with homemade pillzburry biscuits or cresaunts (or w/ever) heaven
milk, a can of chicken both, and you can add rice and vegs. my kids love it....