Recently I was making Browned Butter Hamburger Stroganoff and needed condensed soup for the recipe. Instead of adding condensed soup, I wanted to make a homemade substitution. I found an awesome creamed soup substitute recipe at centercutcook.com. My recipe is slightly fattier and uses brown butter.
A condensed soup substitute is perfect for people who don’t like canned soups or for those who don’t have condensed soup in their pantry. This recipe is a substitute for one 10.75 ounce can of condensed soup. If you feel like this is a lot of work for one serving, you can make a larger batch and store it in individual servings in your freezer (up to 3 months).
- 2 T. butter, browned (browning is optional)
- 3 T. flour
- 1/2 c. chicken broth (use mushroom broth to make vegetarian)
- 1/2 c. cream (milk is fine)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- In a small sauce pan, melt butter over medium-low heat until it bubbles and browns – do not overcook it or let it burn. Whisk in flour and let cook for 1 to 2 minutes longer.
- Slowly stir in chicken broth and milk. I added a little bit at a time so that the liquid slowly incorporated into the flour mixture. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper. Taste and add more salt and pepper, if necessary.