TF sub for cream of whatever soup - Mothering Forums

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Old 10-14-2008, 09:37 PM - Thread Starter
 
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So I am trying to take recipes from Once A Month Cooking and TF-ify them (I'll post back into that other thread once I've tried some if I come up with good freezer recipes).

A lot of them call for cream of mushroom/chicken soup mixed with mayonnaise as a sauce, which sounds kind of gross to me anyway. It gets baked into casseroles. I am looking through NT for ideas for subs. The Sour Cream Sauce on p 140 sounds like it could be good, has anyone tried cooking it into a casserole? Other ideas for a fairly easy sauce that will have some flavor but be generic enough to not overwhelm the rest of the dish?
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Old 10-14-2008, 09:53 PM
 
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I'm interested in ideas for this as well...I used to use cream of mushroom soup a lot in cooking but I don't want to buy it anymore because of the MSG.

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Old 10-14-2008, 10:57 PM
 
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Google cream of mushroom soup recipe a lot of different ones come up.
I make my own with raw milk..
I never measure anything just pour or add till it seems right..

Some onion, some garlic, salt, pepper, mushroom bits, some onion, raw milk, and a good size spoonfull of butter.
Add little bits of flour to thicken it up.

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Old 10-14-2008, 11:39 PM - Thread Starter
 
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I found a few good links... is there a better thing to use instead of flour? Arrowroot (which I can never find)? Is potato starch an OK TF ingredient?

This one sounds really good TF-wise but not very simple for mass cooking:
http://www.elise.com/recipes/archive...hroom_soup.php

This one looks good, maybe the flour should be replaced?
http://www.grouprecipes.com/36004/co...ubstitute.html
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Old 10-14-2008, 11:43 PM
 
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For any cream of soup:

Sautee some chopped onion in a little oil until soft. Add your X (mushrooms for cream of mushrooms, chicken for cream of chicken, celery for cream of celery, etc.) and sautee it a bit with salt and pepper. Stir in some starch (flour, potato, rice flour, etc.) to make a roux, let it cook a couple minutes, then add milk to the proper consistency.

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Old 10-14-2008, 11:57 PM
 
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It's gravy y'all!!

I usually add chicken broth with kefir and a little sugar (instead of milk) to mine... and I use oat flour...

Sara
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Old 10-15-2008, 12:25 AM
 
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I make a thick white sauce and add a ton of flavorings--pretty much the recipe Cristeen mentioned.

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Old 10-15-2008, 06:18 PM
 
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Don't use arrowroot (probably any starch could have the same problem). When I make chicken pot pie, and I make more than one (pretty much always), the one that goes in the fridge tends to get runny, like the arrowroot broke down or something. I cook it with chicken stock to thicken it, so it's not that it's not cooked. I'm not sure what the problem is, but I would recommend against it. Use rice flour instead of wheat, if you want. It works really well as a thickener.

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Old 10-16-2008, 09:05 AM
 
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I have a cream of mushroom recipe on my blog...see sig.
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Old 10-16-2008, 02:34 PM
 
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Quote:
Originally Posted by thedomesticdiva View Post
It's gravy y'all!!

Sara
I love it! I know how to make gravy; how great that it could multitask as condensed soup!

I am so glad the op asked this question. So many slow cooker "recipes" seem to revolve around a can of soup. It never seemed to me to be much of a recipe if it called for a can of soup. Now I know what to substitute for that.
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