The Damsel is happy to introduce today’s guest writer. She was tempted to follow the “school” theme and call her a substitute teacher, but that sounds grumpy or something. Julie is not grumpy. She is a marvelous example of living lightly, and the Damsel holds her in the highest esteem. Plus there is the added coolness that she is from Australia. The Damsel delights to look at her photos when it’s cold and awful outside at The Cottage By The Mountains, since Julie’s seasons are opposite.
For extra credit, please visit her beautiful blog, Towards Sustainability.
One of the first things I did when we began to live more simply was to look for homemade substitutes for commercial products. I *heart* my slow cooker (aka crock pot) and at the time I used a lot of canned condensed soups in various slow cooker casseroles, so when I found an easy-to-make substitute on Tammy’s Recipes website, I was excited!
As the comments on her original post imply, this recipe is so tasty, quick and easy I would never go back the bought stuff again.
Homemade Condensed Cream of Chicken Soup
1½ cups of chicken stock (broth)*
¼ teaspoon onion powder
¼ tsp garlic powder
¼ tsp salt
¼ tsp dried parsley
1/8 tsp ground pepper
1½ cups milk
¾ cups plain flour
* I like to use homemade chicken stock, made from leftover roasted chicken carcasses, which I freeze for storage. Homemade stock will be really flavorful, however you can, of course, use bouillon cubes or powder.
Add ½ cup of the milk to the chicken broth in a medium saucepan:
And then add the herbs and spices. Luckily for me, my trusty measuring spoons include one for “dash” so I can get the paprika just right
You’ll need to heat the mix until boiling, and continue to boil for 1 or 2 minutes whilst whisking the mixture.
In the meantime, add the plain flour to the remaining 1 cup of milk:
And whisk together until you have a nice smooth batter:
Then pour this into the mixture in the saucepan:
And continue to heat whilst whisking, until the mixture is nicely thickened, about 1-2 minutes:
And there you have it! Easy peasy.
This recipe makes the equivalent of two cans of condensed soup; I divide mine into two and freeze in labeled portions until needed, when I thaw it in the refrigerator overnight. The recipe can also be easily doubled, tripled etc.
Now that’s one more product you don’t have to buy