Make-Your-Own Condensed Soup


2 tablespoons butter

6 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon onion powder

Dash cayenne pepper

1 (12-ounce) can evaporated milk (I have substituted 12 ounces of unsweetened almond milk)

1/2 cup chicken broth or stock

1/2 teaspoon salt-free seasoning blend (such as Mrs. Dash)

One of these, with its seasonings:

Asparagus: 2 cups; 1 teaspoon lemon juice, dash of nutmeg or mace

Broccoli: 2 cups; 1/2 teaspoon rubbed thyme, dash of garlic powder

Cauliflower: 2 cups; 1/2 teaspoon curry powder

Mushroom: 1-1/2 cups; dash nutmeg

Chicken: 2 cups; 1/2 teaspoon poultry seasoning

Celery: 2 cups; 1/4 teaspoon rubbed thyme


Choose flavor of soup from list; prepare vegetables or chicken (finely chop).

In heavy saucepan, melt butter over medium heat.  Add flour; stir until browned.

Add salt, pepper, onion powder, and cayenne pepper.  Whisk in milk, broth, and seasoning blend.  Cook over medium heat, stirring constantly, until thickened and bubbly.

Add vegetables or chicken, plus suggested seasonings.  Reduce heat to low and cook until vegetables are tender; stirring often to keep soup from sticking to pan.  Remove from heat; cool.

Recipe equals 2 cans of condensed soup.  Freeze half, if desired, for later use.