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Cream Soup Base

User Rating 5 Star Rating (4 Reviews)


Cream soup
Luca Trovato/Photodisc/Getty Images
Until food companies finally begin to use BPA (Bisphenol A) free cans, prepare your cream soups from scratch and use fresh and frozen vegetables. Make this simple cream soup base to use in your main dish and side dish casseroles instead of condensed cream soups. Feel free to add chopped cooked mushrooms or herbs to this soup base for different flavors.
More about BPA and its effects


  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup low-fat or fat free milk
  • salt and pepper to taste


Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups.

This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This is great!, Member askibum02

I was looking for a gluten free cream of chicken soup, which apparently doesn't exist. I was able to make this with cornstarch, and it turned out great. Thanks for a great recipe.

10 out of 10 people found this helpful.

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