|Risotto (Master Chefs)|
|by Michele Scicolone|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 287 for cream soup substitute
Remove all chicken ... combine chicken stock, cream of chicken soup and milk, whisking ... servings. This goes great with some sourdough bread and and butter!
Mix ingredients together ... Use as a substitute for creamed soups in casserole recipes. ... 15-ounce can of cream soup. This recipe ... mg, sodium 112 mg.
Mix and store ... container. Makes enough soup substitute for 10 to 15 ounce cans cream soup. TO USE: ... thick. This makes 1 can creamed soup - 15 ounces.
Make a basic cream sauce by melting ... varied for different soups by using tomato ... tomato soup, diced celery, celery seed, or mushrooms for added flavor.
To be used in place of canned soups in casseroles, lower ... to use. To substitute for 1 can, ... thickened and add to casserole. 131 calories; 1.4 grams fat.
Mix ingredients together ... Use as a substitute for creamed soups in casserole recipes. ... ounce can of cream soup. Calories per ... of 10 cans of soup.
When you are ... saucepan. Cook and stir until thickened. Add 1/4 cup chopped celery for cream of celery soup, add 1/4 cup chopped mushrooms for mushroom soup.
Cheaper to use ... needed. To make soup to equal 1 can cream soup use 1/3 ... mushrooms, potatoes or whatever you want to make that flavor cream soup for recipes.
Mix thoroughly. Store ... container. To reconstitute, to equal one can of soup: Add 1/3 cup mixture to 1 1/4 cups water. Stir over low heat until thick.
Equals 9 cans. Use 1/3 cup mix and 1 1/2 cups water. Cook until thick.
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