“Uncanned” Condensed Soup

Use in place of canned soup in recipes.  A La Leche League standby for healthier eating.


  • 3 Tablespoons butter or oil
  • 3 Tablespoons all purpose flour
  • 1/4 teaspoon salt
  • dash of pepper
  • 1+1/4 cup liquid, milk, or stock

Melt butter/heat oil in saucepan.  Stir in flour and seasonings.  Cook over medium heat until bubbly.  Add liquid slowly, stirring with wire whisk to prevent lumps — just keep stirring and they’ll disappear.  Cook until thick.  Makes about the equivalent of one can of condensed soup.

Tomato Soup: Use tomato juice for the liquid.  Add dashes of garlic and onion powder, basil, and oregano.

Mushroom/Celery/Chive Soup: Saute 1/4 cup chopped mushrooms, celery, or chives and 1 Tablespoon of minced onion in butter before adding the flour.

Cheese Soup: Add 1/2 cup grated cheese after the liquid.  Stir until melted.

Chicken Soup: Use chicken broth for half or all of the liquid.  Add 1/4 teaspoon of poultry seasoning or sage.


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