Cream of Mushroom - scratchpantry.com/recipes/2022/4/condensed-cream-of-mushroom-soup Cream of Chicken - scratchpantry.com/recipes/2022/4/condensed-chicken-of-chicken-soup
Becky Miss Lori at Whipporwill Holler has a cream of something soup you should check out. It's a wonderful shelf stable base for cream soups. I think you would like it.
I like the "store bought vs homemade" title. You should do a series of videos just like this one! It seems as though you have a bunch already made (Oreos, Goldfish, Girl Scout cookies), so you should do more! :)
Hears a recipe for a dry base that lasts a long time. Here is a healthy alternative to the Cream of Anything soups. It takes 5 minutes to mix the ingredients, but you will have about 9 cans of soup mix available. Use a large glass jar with a tight lid. This will stay fresh for a very long time. The flavor is amazing. 4 cups powdered milk 1 1/2 cup cornstarch 1/2 cup vegetable or chicken bouillon 4 t. minced, dried onion 2 t. each thyme and basil (crushed) 1 t. pepper Mix and store. To use: 1/3 cup of mix added to 1 cup of cold water in a saucepan. Stir and thicken over medium heat. At this point, you can add 1/2 cup of minced or chopped chicken, broccoli, onion, mushrooms or celery. The ingredients are endless.
Texture sensitive girl here! I found if I dehydrate mushrooms, I can create a mushroom powder! I can enjoy all the flavor without the texture issues! I use it like a seasoning in a lot of dishes, and really enjoy being able to use it!
I love the way you jump in and give us just the necessities, not making us sit through a long video. I love your manner, your articulate essence, and your recipes! Thx!
I make my own cream of mushroom soup too. But I use 1pound of mushroooms, a shallot, a couple of sprigs of fresh thyme & add some MSG for that umami kick. MSG is a wonder product and a small pinch adds a lot of flavor to a lot of dishes. It's just kelp extract.
@@susansmith574 yep. Me too. I get debilitating headaches. Ordered the same dish from a local Chinese restaurant. Asked for the 2nd order to be with no msg. No headache. So, for me, it's no msg.
I am highly allergic to MSG. I get severe migraines, chest pain, and a lot of other symptoms, and I usually pass out with my migraines. There are actually a lot of people intolerant to msg.
I started making my own cream of chicken for awhile. I will have to give cream of mushroom a go soon. A little tip, I sometimes use bacon grease in lieu of butter for a yummy cream of bacon.
I have made the same cream based soup in a powder that I make. My only problem is that it scratches the bottom of my pan even on low. Any suggestions as to how to keep that from happening?
@@loribrown5032 Make sure all your ingredients are melted together well. That’s odd it scratches your pans. Do you use kosher salt? Maybe it’s not dissolving right
I love this! It can be empowering to be able to make something from scratch instead of having to get it from the store! I forgot bbq sauce for our Easter smokies and was frustrated that I wouldn't be able to make them, then I thought hey wait! I bet I have everything I need to make it and sure enough I had everything I needed in my pantry. And being able to cook the sauce in the crockpot made it nice and sticky like we like it. It was great and I was so proud of myself ☺️
I honestly appreciate your consistency in uploading. I just love it. I'm young but learning so much. So happy to find role models like yourself in this time. Sending love, encouragement and blessings from Botswana 🇧🇼..
@Misha Chilume 😊 How very thoughtful & kind of you to share that with her!👍👍 Sending LO-O-OVE & continuing BLESSINGS to you too, all the way from Oklahoma!
I am so glad you said about not being able to can Dairy products, so many their that it is safe . You cant can anything with flour either and I see people sharing recipes that have pasta,flour as thickener’s.
Becky, Just made your cream of mushroom soup to use in green bean casserole recipe. My wife told me to stay out of it, she needs it for the casserole recipe. Can not give it enough praise. 🎉❤
Thank you Becky! I use cream of soups from the can often in my recipes and my husband and I are trying to watch our salt intake so this is going to help a lot. I always wanted to know how but never had a recipe
I'm not fond of fresh mushrooms but have found that I can tolerate dehydrated ones. I've also powdered a bunch of them and use the powder in a lot of my cooking. The mushroom powder is an excellent addition to homemade cream of mushroom soup.
I buy the fresh mushrooms at Sams club and dehydrate them myself it saves me so much money that way and they last. I will soak them in hot water for about 30 minutes before using them myself
I am so excited about this, I recently saw a bunch of freezer recipes with cream of.... in it and I did not want to use the super processed version and now I can make it myself! Quick question though, if you are making cream of Celery soup would you follow the same steps as the cream of mushroom?
I add onion when I'm making cream of celery but I don't brown the vegetables, just cook until completely soft. Then when I'm done with the recipe I puree to break up all the fibers.
Greetings Becky Josh and all the animals, Whenever I make any mushroom soup or sauce a soak a few dried mushrooms in water and chop that up and throw the bits in with the fresh mushrooms. Also you read 'yeast extract' on the list of ingredients. I just toss in a teaspoon of my yeast which I use for baking. It gives it an umami taste. Cooking the yeast 'denatures' it automatically. Hugs from Oaxaca. JIM
Also, if you have family members who can't handle the texture of mushrooms you can turn the dried mushrooms into a powder in a blender or food processor. Just be sure to cut the amount you use significantly. The powder takes up much less space than the equivalent amount of chopped mushrooms. I would start with ¼ and add more if needed.
It’s amazing the difference in ingredients for the same branded product, I just went and checked the Uk version here and it’s quite different… I’ve lost count of how many times you read salt in the USA version
I buy mushrooms when they are on sale and dehydrate them…then I powder them and use it to add to soups etc…my husband doesn’t like the pieces in his soup so you get the flavor but not the pieces…..same with celery, veggie and tomato soups. I bought dehydrated cream to add to my soups so as to have it on hand….Hoosier Farm……I take the container and divide it into portions for recipes, then I vac seal it in half pint jars remembering to put a coffee filter on top to keep from sucking the powdered cream into your vac sealer. I canned sausage patty’s and when I made breakfast I used the liquid that was in the jar and made gravy for the patty’s and put over biscuits ….so easy n good.
Canned is expensive (like everything else lately) Wow never knew so much garbage was in the canned. I learn something new everytime I watch your vids. Thanks🥰
Thanks, Becky. I've been meaning to figure out how to make cream of mushroom soup from scratch. It's how i roll, too. One suggestion for the holidays: I'd love you to tackle a scratch version of the traditional green beans with dehydrated onions in cream of mushroom soup casserole.
Thank you Becky. My son had oral surgery and I was out of cream of chicken soup. Your recipe saved my meal. I was able to get his soup cooked and dropped off. So thank you and I hope my daughter in law and son enjoy as much as my husband and i do.❤
Becky, I find using my food processor for grinding up my mushrooms before adding them to the butter helps me because I don’t like the big chunks. But it gives that amazing flavor. Another reason I love my food processor!! Lol
Great video - I’ve been avoiding making cream of soups thinking it was difficult or too long of a process, really never knew it was that easy. Thanks so much! Also, want to say I referred back to your holiday appetizer video from 3/4 months ago and the spinach artichoke dip and bacon wrapped figs were huge hits !!
I thought the same when it came to making alfredo sauce, but I found a recipe here on youtube and it is so easy to make. It also tastes so much better than the store bought.
@@robinallgold360 can you share it ? I have been looking for one for awhile and the last few recipes I tried didn’t come out too well. I would so appreciate it.
@@christina8118 I got the recipe from RUclips channel Julia Pacheco. I have used a lot of her recipes. The name of the video is "5 Tasty & Easy 20 Minute Meals. The recipe is included under the video, but I have copied and pasted it here for you. Chicken Alfredo How to bake the chicken: 1 large chicken breast cut horizontally in half season the chicken breast with oregano, salt and pepper on each side then dip them in 1/3 of parmigiana cheese (press the chicken so the cheese sticks) bake on a parchment paper lined cooking tray bake on 420 degrees for 16-18mns 5 Tablespoons butter, high quality 1 Tablespoon garlic, minced 2 Tablespoons all-purpose flour 1.5 cups heavy cream 1.5 cups milk 1 cup Parmesan cheese 3tbs fresh basil (optional) Salt and black pepper, to taste 1 lb. Fettuccine Boil the fettuccine according to package instructions. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute. Thank Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.Slowly sprinkle in the cheeses, continuing to whisk. Add the basil. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce an it will get thicker still. Note from Robin Allgold: I don't use fresh basil, I just used dried. I have also just substituted the heavy cream with just all whole milk. I don't bake the chicken like she does, I use any cooked chopped up chicken. One more helpful hint, to save time, I usually cook 2 boxes of pasta at a time to get 3 meals for my husband and I. I use one for that day and freeze the rest in 2 containers. So easy then to just get it out of the freezer, thaw it and use.
Thank you so much for this. You’d be proud of me Becky, I only live on 1/3 of an acre but we are slowly trying to make our mini homestead! Today we mapped out our Back to Eden garden!
Thanks for sharing. It’s quite simple when you explain it so clearly. One thing I would suggest is and that is brush your mushrooms, clean with a pastry brush. Do not wash them because they will just absorb water.
Kudos to you, Becky! I've been watching you for almost a year now and feel like I'm just a good fried visiting with you while you're going about your day. So much so that at about 5:02, I started blowing at my phone screen to blow away the steam do I could see the moisture from the mushrooms !!!! Love your videos.
I'm just seeing this video. I learned how to do this a couple of years ago. Our son cant have salt and the store bought is very high in sodium. This has helped me out so much on cooking for him. I didnt think about freezing it, but will try it.
Thanks so much for this video Becky! I'm so amazed at just how easy they are to make! This is very helpful because I'm always running out of cream of chicken soup.
We don't have any Canned Cream of Chicken or Cream of Mushroom Soups in my country and the imported ones are so expensive. Wanted to try some recipes that called for one of the Soups for so long. Now i can make them myself. thanks for that.
I'm SO HAPPY you posted this video!!! EVERY SINGLE TIME a recipe calls for Cream of Chicken soup, I skip it!!! Those little gristley pieces of "chicken" make me GAG and I cant imagine putting those into a freshly made recipe!!! NO THANKS!!!! LOL.... so now, I wont have to skip those recipes as I always have these items on hand so can whip up a batch in no time!!! **I have been known to put the soup into a big bowl, and go in with clean hands to fish out the GROSS PIECES!!! LOL Those days are behind me!! THANK YOU!
I do all my own cooking and couldn’t get around the c of m recipe. I liked that you read the ingredients on the can as the country I live in doesn’t have cambells.
Thanks Becky this looks so easy...i make rue all the time...this would really save a trip to the grocery store...especially because i live 20 minutes from the store !!!! Thank you ❤
@@cynthiafisher9907 lol, thanks I'm not sure the spelling of Rue, or Roux really matters in a casual comment... but i will keep it in mind for the future!
I'm allergic to yeast and wheat and I can't use the canned stuff. Thank you for this video! It will definitely push me to make some from scratch and keep it stocked up. I love cream of mushroom and chicken. I bet I can do this with gluten free flour. I've made rouxes with that before. Wish me luck!
@@StephL1111 king arthur works well for gravies and such. I also use potato starch and tapioca starch to help it out sometimes. I totally agree, most GF flours are not great with cooking vs baking. It's hard!
I tried this recipe and I found when making it, it was a bit too creamy for my tastes so I added another 2 cups of chicken stock to water down and it made it more palatable. Thank-you for making this video and I'm grateful for your help in helping myself being a better home made cook.
Yes! I was thinking the exact same thing when she was doing 6 tbsp of flour + 6 tbsp of butter, with only 2 cups of liquid. When making a gravy, I tend to follow 1 cup of liquid for every: 2 tbsp flour + 2 tbsp butter. So I would increase the liquid to 3 cups in total, but 4 cups (how you added an additional 2 cups) is definitely doable for sure! 👍
Hi, love your channel, for us, (Australian) what you made as cream of chicken soup was bechamel sauce flavoured with stock, not at all like soup. Home made cream of chicken soup has cream and chicken meat in it, (as well as other ingredients) there was no chicken meat in this example. Canned cream of chicken soup contains both chicken meat and dried chicken, also cream. Bechamel sauce isn't cream of chicken soup so probably not a fair comparison.
In the US there’s a brand that makes cream of “x” soup that is a concentrate - it’s used as a common base for a lot of recipes - especially casseroles and such - you’re correct it really isn’t “soup” - hypothetically one could add water or milk and use it like that but almost no one does. So anyways, she’s taking a sort of super salty, globby, canned stable and showing how to make a much higher quality substitute - yes it’s a bechamel - but anyways the “cream of x” soups are called that as an brand name here for whatever reason so that’s super recognizable for us here. You know the US has any number of nasty canned products ;)
i never put flour in soup i always add potatoes and an onion and use that as a thickener yesterday i made celery and tomato soup with onion and potato and i always use a chicken stock cube with vegetable soup a veggie one can be too salty.x
We don’t regularly use much cream of soups in our diet. But when my youngest was a baby, she couldn’t tolerate any dairy or soy, even in my diet. We were hosting Thanksgiving and wanted it to appear like a completely “normal” Thanksgiving meal. In figuring out how to make green bean casserole, we made our own cream of mushroom soup and found breaded onion rings that were dairy and soy free. All spices etc used in the meal were safe for me to eat. Nobody had any idea that the entire meal was any different than any other year
I am GF and offered to make the stuffing for the turkey dinner. Not one person realized that the dried bread cubes were from the GF bread that I made. With enough spices and onions it tasted just like stuffing made from wheat bread.
I love making homemade cream of chicken and cream of turkey soup. I haven't made cream of mushroom soup yet. I have a recipe that makes 4 pints that I double or triple depending on how much I need. I do pressure can it, and have had great results. I pressure can at 11 pounds, my area, 35 minutes for pints and 45 minutes for quarts.
Thank You Becky! I have a question wasn't sure where to contact you. I fixed a huge ham for Easter. Can I make stock out of the ham bone? What would you use pork stock for? Wasn't sure if it would be the same as other stocks. I am learning so much from you!! I am making dandelion jelly tomorrow super excited!
I've been thinking of ways to make this recipe preservable and freezing is likely the only option. Then I had a great idea come to me - try to freeze in silicone forms/muffin pans so then you can just pop out the pre measured amounts of soup and use as needed.
Becky, thank you so much for making this video. I’ve been wanting to make my own cream soups for quite some time but had no idea it was this easy. Love all you do!
The only thing that I would recommend adding to your HM cream of chicken soup are small chopped up chunks of cooked chicken. I've been a "scratch" cook (homemade) for many, many years, so it does my heart good to now see a younger generation embracing good ol' fashion "made at home with whole ingredients" cooking and baking. It can be higher in fat (though you can mitigate that), but ultimately better for you because you control the ingredients and leave out the high volumes of sodium, preservatives, stabilizers, et al. Huge factory farms (production farms) and corporately controlled/congress influenced seed companies have ruined today's raw ingredients (everything from livestock, to seeds/grains, to produce, etc., etc.) In a side-by-side comparison, today's ingredients are not yesterday's (pre-sixties) ingredients. I'm proud of ya, girl. Keep going and keep winning people over!
I'm so happy you made a video on this. It is so much easier for me to follow along when I can watch a video and look at the recipe the recipe. I know there are other video on how to do it but I just love your channel. Everything is well explained and easy to follow along.
I love this! I’ve avoided buying cream of type soups because of the ingredients and now they’ve become very pricey. My husband loves cream of mushroom soup, so I can’t wait to try this out. Thank you so much for sharing this!
So glad you did this video. Every time I watch a freezer meals vid they use these and my son doesn't like tinned soup, unlike me he wasn't brought up on them, so this is going to be something I can try on him. Thank you.
I'm going to try these because there's nothing I love in the winter better than cream of chicken soup and a grilled cheese sandwich. 😊Thanks for sharing.
I can tell y’all right now that this recipe is 🔥🔥🔥🔥🔥🔥🔥….. I made it the non dairy cream of mushroom way….. ❤️💕♥️🙌🏾 ….. I added a little thyme in mine !!🔥❤️💕💕 …. Make this y’all it’s delicious 🤤
I made a cream of xxx powdered soup base with powdered milk, is a option also if freezer space is at a premium.. not quite as nice but a option for shelf stable
Becky, thank you so much for making these recipes. I buy both of these soups because I didn't have the confidence to make this myself. No more store bought soup for my family. Thanks again ♥️
Wow I’m in Michigan those cans cost anywhere between a $1.110 - $1.35. I have noticed since cooking from scratch I stay full longer. Eating processed food makes one hungry sooner. I’ve also found out that you can make almost everything from scratch. Google and RUclips are my two best kitchen friends for cooking and baking nowadays
@Natalie Joy MSG in processed foods literally does that. It tricks your brain into thinking you are still hungry. They add it into chips and that's why people can't control themselves when they sit with the whole bag.
Forgive me if I missed the answer to following question.... Can an alternative flour be used as a replacement in this recipe for the regular flour?" flours like Almond, chickpea, coconut etc....
Thanks so much for this video Becky! My son is allergic to soy protein so canned soups don’t work in our house. I can’t believe how easy they are to make, very helpful. Happy Easter!
Thanks, Becky! This was the perfect video for me to watch today. We have to use gluten free cream soups for my dad and they aren't always easy to find. Now I'll be able to make my own. Happy Easter!
google and youtube have good dupes for the "cream of" soups. I hadn't had tomato soup for years and found a dupe that is very tasty. If you are making stuffing GF bread can be cut into cubes, dried in the oven (225 degrees) and you just use this and no one will know that you are not using wheat bread cubes.
thank-you so much Becky your youtube channel is life changing. These are great adaptable recipes. Ive just done a "vegetarian" adaption of your cream of mushroom with added sliced mushrooms and fresh herbs to make a mushroom pasta sauce. I had a small amount of truffle oil from aldi so I added a couple of drops of that too.
I love this! It’s exactly the way I make mine! I didn’t get my recipe anywhere. I just read the ingredients on a can and made my own from there. I realized that the difference between cream of soup and gravy is ratio. Imagine!
Have you ever made homemade cream of broccoli or cream of celery soup? I use both of them a good bit and love the idea of homemade. I have plans to make cream of chicken soup. Simple and inexpensive, gotta love it!!
Yum! I was thinking watching this about how you said you weren’t a fan of your homemade ketchup and as you were listing all those ingredients on the soup cans, I thought about what a good BBQ sauce your ketchup would probably make without all those extra ingredients AND homemade ketchup! A BBQ sauce video might be good to do so everyone can see how simple it is to make! :)
Hi Becky, could you do a video of about some of your favorite seeds, like what has been a great producers, best germination, things like that. Please 🙏🏼
Cream of Mushroom - scratchpantry.com/recipes/2022/4/condensed-cream-of-mushroom-soup
Cream of Chicken - scratchpantry.com/recipes/2022/4/condensed-chicken-of-chicken-soup
Hi Becky could you dehydrate or freeze dry those soups and powder them down, then you could just add water for a cup of soup?
Becky Miss Lori at Whipporwill Holler has a cream of something soup you should check out. It's a wonderful shelf stable base for cream soups. I think you would like it.
Hi there! I just wanted to ask if you think a gluten free flour would work for these? By the way, you are such a motivator!!
YES! thank you
I'm sure you could! I haven't tried it but that is a good idea
I like the "store bought vs homemade" title. You should do a series of videos just like this one! It seems as though you have a bunch already made (Oreos, Goldfish, Girl Scout cookies), so you should do more! :)
Yes! And how about creating a playlist of them?
YES
Yes great idea
Great idea! I thought you were doing homemade doritos at one point as well? Did I miss that one? Would love to see that one too!
I’ve been making cream of mushroom for years. It’s so much tastier than canned! It freezes beautifully too.
Good to know, thank you!!
Was just about to ask this!
That's great!!! Thanks!
Wondered if it would freeze. Thank you.
Do you freeze it in the glass jar or what do you freeze it in?
Hears a recipe for a dry base that lasts a long time. Here is a healthy alternative to the Cream of Anything soups. It takes 5 minutes to mix the ingredients, but you will have about 9 cans of soup mix available. Use a large glass jar with a tight lid. This will stay fresh for a very long time. The flavor is amazing.
4 cups powdered milk
1 1/2 cup cornstarch
1/2 cup vegetable or chicken bouillon
4 t. minced, dried onion
2 t. each thyme and basil (crushed)
1 t. pepper
Mix and store.
To use:
1/3 cup of mix added to 1 cup of cold water in a saucepan. Stir and thicken over medium heat. At this point, you can add 1/2 cup of minced or chopped chicken, broccoli, onion, mushrooms or celery. The ingredients are endless.
Wow, that's gold, thanks!!!
Thanks!
Thank you for sharing this 😊
Oooh thank you 😊
That sounds great
No way! It’s that easy?! Thank you! I can’t tell you how much I have learned from your channel. I appreciate you. ❤️
Texture sensitive girl here! I found if I dehydrate mushrooms, I can create a mushroom powder! I can enjoy all the flavor without the texture issues! I use it like a seasoning in a lot of dishes, and really enjoy being able to use it!
Me too it’s a texture thing, love to cook with it but it’s going to be itty bitty 🤣🤣
Great idea 💡
Great idea!
I love the way you jump in and give us just the necessities, not making us sit through a long video. I love your manner, your articulate essence, and your recipes! Thx!
I make my own cream of mushroom soup too. But I use 1pound of mushroooms, a shallot, a couple of sprigs of fresh thyme & add some MSG for that umami kick. MSG is a wonder product and a small pinch adds a lot of flavor to a lot of dishes. It's just kelp extract.
Came here to say the same thing. There is zero evidence or proof that MSG causes any issues.
I’m evidence msg is not for everyone. It does cause issues!
@@susansmith574 yep. Me too. I get debilitating headaches. Ordered the same dish from a local Chinese restaurant. Asked for the 2nd order to be with no msg. No headache. So, for me, it's no msg.
I am highly allergic to MSG. I get severe migraines, chest pain, and a lot of other symptoms, and I usually pass out with my migraines. There are actually a lot of people intolerant to msg.
My body doesn’t like MSG and will kick it out when I least expect it! So it’s a no deal for people with intolerance for fake ingredients.
I started making my own cream of chicken for awhile. I will have to give cream of mushroom a go soon. A little tip, I sometimes use bacon grease in lieu of butter for a yummy cream of bacon.
Ahh great tip if bacon grease. Thank you.
Great idea
About a month or so ago I made powdered cream of chicken using my own powdered chicken broth and herbs I grew. It works great and it's shelf stable!
In a freeze dryer?
I have made the same cream based soup in a powder that I make. My only problem is that it scratches the bottom of my pan even on low. Any suggestions as to how to keep that from happening?
@@loribrown5032 Make sure all your ingredients are melted together well. That’s odd it scratches your pans. Do you use kosher salt? Maybe it’s not dissolving right
I love this! It can be empowering to be able to make something from scratch instead of having to get it from the store! I forgot bbq sauce for our Easter smokies and was frustrated that I wouldn't be able to make them, then I thought hey wait! I bet I have everything I need to make it and sure enough I had everything I needed in my pantry. And being able to cook the sauce in the crockpot made it nice and sticky like we like it. It was great and I was so proud of myself ☺️
I love this!
This was exactly the serotonin boost that I needed today! I love your videos and am always excited to see a new one uploaded
Me too!
I honestly appreciate your consistency in uploading. I just love it.
I'm young but learning so much. So happy to find role models like yourself in this time. Sending love, encouragement and blessings from Botswana 🇧🇼..
Thank you!
@Misha Chilume 😊 How very thoughtful & kind of you to share that with her!👍👍 Sending LO-O-OVE & continuing BLESSINGS to you too, all the way from Oklahoma!
@@AcreHomestead YAAAY!😊💖
What a WONDERFUL FEELING it must be to receive that kind of feedback!👍👍 I hope you allow yourself to REEEEALLY take it in!💖💖💖
@Robyn Evans: And very thoughtful of you to acknowledge Misha. Becky has gathered a kind group of followers. Aloha from Hawaii. 🌺🌺🌺🌺
@@lanailady784 Well thank you! & I definitely agree , Becky has gathered a very kind group of subscribers!Aloha to you too!😊💖
Happy Easter! He is risen!
I am so glad you said about not being able to can Dairy products, so many their that it is safe . You cant can anything with flour either and I see people sharing recipes that have pasta,flour as thickener’s.
Thank you! Turned out great! I spiced mine up a bit with onion, fresh garlic, and thyme. Perfect!
Becky, Just made your cream of mushroom soup to use in green bean casserole recipe.
My wife told me to stay out of it, she needs it for the casserole recipe. Can not give it enough praise. 🎉❤
I don't use garlic salt. Do u think I could use 1 tsp garlic powder and 1 tsp kosher salt instead, along with beef broth ?
@@midlifemom5829 IMHO, I think the result would have the same flavor.
You really inspire me to know exactly what’s going into my food and even start growing my own! Your channel is such a blessing 💛
Thank you Becky! I use cream of soups from the can often in my recipes and my husband and I are trying to watch our salt intake so this is going to help a lot. I always wanted to know how but never had a recipe
I'm not fond of fresh mushrooms but have found that I can tolerate dehydrated ones. I've also powdered a bunch of them and use the powder in a lot of my cooking. The mushroom powder is an excellent addition to homemade cream of mushroom soup.
I buy the fresh mushrooms at Sams club and dehydrate them myself it saves me so much money that way and they last. I will soak them in hot water for about 30 minutes before using them myself
What kind of mushrooms do you dehydrate, I’m the same way.
@@vickieparker3022 Usually just button or baby bellas. I keep an eye out at the store for clearance tags and get them in the dh as soon as I get home.
I am so excited about this, I recently saw a bunch of freezer recipes with cream of.... in it and I did not want to use the super processed version and now I can make it myself! Quick question though, if you are making cream of Celery soup would you follow the same steps as the cream of mushroom?
I add onion when I'm making cream of celery but I don't brown the vegetables, just cook until completely soft. Then when I'm done with the recipe I puree to break up all the fibers.
@@kristinwb thank you!
Greetings Becky Josh and all the animals, Whenever I make any mushroom soup or sauce a soak a few dried mushrooms in water and chop that up and throw the bits in with the fresh mushrooms. Also you read 'yeast extract' on the list of ingredients. I just toss in a teaspoon of my yeast which I use for baking. It gives it an umami taste. Cooking the yeast 'denatures' it automatically. Hugs from Oaxaca. JIM
Yeast extract? I didn’t see that, did I over look it???
The yeast extract they use in commercial made things like that is another form of MSG
Also, if you have family members who can't handle the texture of mushrooms you can turn the dried mushrooms into a powder in a blender or food processor. Just be sure to cut the amount you use significantly. The powder takes up much less space than the equivalent amount of chopped mushrooms.
I would start with ¼ and add more if needed.
Yeast extract is a msg- an excitotoxin
Not yeast
Love this. I live in Costa Rica and cream soups are not found. This makes it easier for me 💗
It’s amazing the difference in ingredients for the same branded product, I just went and checked the Uk version here and it’s quite different… I’ve lost count of how many times you read salt in the USA version
Yeast extract is MSG. Natural flavoring is MSG. They renamed MSG on the labels assuming we wouldn't notice.
I buy mushrooms when they are on sale and dehydrate them…then I powder them and use it to add to soups etc…my husband doesn’t like the pieces in his soup so you get the flavor but not the pieces…..same with celery, veggie and tomato soups.
I bought dehydrated cream to add to my soups so as to have it on hand….Hoosier Farm……I take the container and divide it into portions for recipes, then I vac seal it in half pint jars remembering to put a coffee filter on top to keep from sucking the powdered cream into your vac sealer.
I canned sausage patty’s and when I made breakfast I used the liquid that was in the jar and made gravy for the patty’s and put over biscuits ….so easy n good.
How easy! It's basically chicken gravy. Or at least how I make chicken gravy. It's so so good!!
I can't believe how easy this was to make at home!! I can't wait to give it a try! Thanks so much, love all your videos!!
Canned is expensive (like everything else lately)
Wow never knew so much garbage was in the canned.
I learn something new everytime I watch your vids. Thanks🥰
Thanks, Becky. I've been meaning to figure out how to make cream of mushroom soup from scratch. It's how i roll, too. One suggestion for the holidays: I'd love you to tackle a scratch version of the traditional green beans with dehydrated onions in cream of mushroom soup casserole.
Thank you Becky. My son had oral surgery and I was out of cream of chicken soup. Your recipe saved my meal. I was able to get his soup cooked and dropped off. So thank you and I hope my daughter in law and son enjoy as much as my husband and i do.❤
Becky, I find using my food processor for grinding up my mushrooms before adding them to the butter helps me because I don’t like the big chunks. But it gives that amazing flavor. Another reason I love my food processor!! Lol
Thanks Becky.
Happy Easter everyone!
Great video - I’ve been avoiding making cream of soups thinking it was difficult or too long of a process, really never knew it was that easy. Thanks so much!
Also, want to say I referred back to your holiday appetizer video from 3/4 months ago and the spinach artichoke dip and bacon wrapped figs were huge hits !!
I thought the same when it came to making alfredo sauce, but I found a recipe here on youtube and it is so easy to make. It also tastes so much better than the store bought.
@@robinallgold360 can you share it ? I have been looking for one for awhile and the last few recipes I tried didn’t come out too well. I would so appreciate it.
@@christina8118 I got the recipe from RUclips channel Julia Pacheco. I have used a lot of her recipes. The name of the video is "5 Tasty & Easy 20 Minute Meals. The recipe is included under the video, but I have copied and pasted it here for you. Chicken Alfredo
How to bake the chicken:
1 large chicken breast cut horizontally in half season the chicken breast with oregano, salt and pepper on each side then dip them in 1/3 of parmigiana cheese (press the chicken so the cheese sticks) bake on a parchment paper lined cooking tray bake on 420 degrees for 16-18mns
5 Tablespoons butter, high quality
1 Tablespoon garlic, minced
2 Tablespoons all-purpose flour
1.5 cups heavy cream
1.5 cups milk
1 cup Parmesan cheese
3tbs fresh basil (optional)
Salt and black pepper, to taste
1 lb. Fettuccine
Boil the fettuccine according to package instructions.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
Thank Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.Reduce the heat to low once the sauce begins to bubble. It will continue to thicken as it simmers.Slowly sprinkle in the cheeses, continuing to whisk. Add the basil. Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce an it will get thicker still.
Note from Robin Allgold: I don't use fresh basil, I just used dried. I have also just substituted the heavy cream with just all whole milk. I don't bake the chicken like she does, I use any cooked chopped up chicken. One more helpful hint, to save time, I usually cook 2 boxes of pasta at a time to get 3 meals for my husband and I. I use one for that day and freeze the rest in 2 containers. So easy then to just get it out of the freezer, thaw it and use.
@@robinallgold360
Thank you❣🙆♀️ Now I want my veggie Alfredo dinner 😁❣🙋♀️
Thank you
Thank you so much for this.
You’d be proud of me Becky, I only live on 1/3 of an acre but we are slowly trying to make our mini homestead! Today we mapped out our Back to Eden garden!
Happy Easter SoilBrotha's and SoilSista's 🐇🐇
Thanks for sharing. It’s quite simple when you explain it so clearly. One thing I would suggest is and that is brush your mushrooms, clean with a pastry brush. Do not wash them because they will just absorb water.
I found using bone broth powder is an great way to thicken sauces while adding the healthy part to your sauces rather then flours…it works for me
I do that too. It's flavorless but thickens nicely!
Becky, would I make cream of celery just like cream of mushroom, replacing celery for the mushroom?
I did this about a month ago. I did it with instant dry milk and added chicken broth powder. Just add water when I want to cook
Hi Becky!! I was wondering…could you take the final product and put it into the freeze dryer to increase shelf life/have on hand? Great video!
You can also freeze the soup. I've done that with several homemade cream soups.
I do it too, because I can't find the cans in my country...
Kudos to you, Becky! I've been watching you for almost a year now and feel like I'm just a good fried visiting with you while you're going about your day. So much so that at about 5:02, I started blowing at my phone screen to blow away the steam do I could see the moisture from the mushrooms !!!! Love your videos.
I'm just seeing this video. I learned how to do this a couple of years ago. Our son cant have salt and the store bought is very high in sodium. This has helped me out so much on cooking for him. I didnt think about freezing it, but will try it.
Thanks so much for this video Becky! I'm so amazed at just how easy they are to make! This is very helpful because I'm always running out of cream of chicken soup.
We don't have any Canned Cream of Chicken or Cream of Mushroom Soups in my country and the imported ones are so expensive. Wanted to try some recipes that called for one of the Soups for so long. Now i can make them myself. thanks for that.
I'm SO HAPPY you posted this video!!! EVERY SINGLE TIME a recipe calls for Cream of Chicken soup, I skip it!!! Those little gristley pieces of "chicken" make me GAG and I cant imagine putting those into a freshly made recipe!!! NO THANKS!!!! LOL.... so now, I wont have to skip those recipes as I always have these items on hand so can whip up a batch in no time!!! **I have been known to put the soup into a big bowl, and go in with clean hands to fish out the GROSS PIECES!!! LOL Those days are behind me!! THANK YOU!
I do all my own cooking and couldn’t get around the c of m recipe. I liked that you read the ingredients on the can as the country I live in doesn’t have cambells.
Thank you for sharing such basic but valuable recipe 😊
Thanks Becky this looks so easy...i make rue all the time...this would really save a trip to the grocery store...especially because i live 20 minutes from the store !!!! Thank you ❤
@@cynthiafisher9907 lol, thanks I'm not sure the spelling of Rue, or Roux really matters in a casual comment... but i will keep it in mind for the future!
Happy Easter Becky and Josh
I'm allergic to yeast and wheat and I can't use the canned stuff. Thank you for this video! It will definitely push me to make some from scratch and keep it stocked up. I love cream of mushroom and chicken. I bet I can do this with gluten free flour. I've made rouxes with that before. Wish me luck!
Can I find out which brand and type of GF flour you use?! I have had trouble with graininess etc. Thank you!
@@StephL1111 king arthur works well for gravies and such. I also use potato starch and tapioca starch to help it out sometimes. I totally agree, most GF flours are not great with cooking vs baking. It's hard!
@@Aragedie Oh wow! Thank you SO much
@@Aragedie have you ever tried using Bob's Red Mill GF 1to1 flour? I am just wondering if it works as well in gravies like King Arthur does.
Cornstarch, it makes a beautiful, silky white sauce, that's what this is. Hot roux, cold liquid, little by little at first.
I tried this recipe and I found when making it, it was a bit too creamy for my tastes so I added another 2 cups of chicken stock to water down and it made it more palatable. Thank-you for making this video and I'm grateful for your help in helping myself being a better home made cook.
Yes! I was thinking the exact same thing when she was doing 6 tbsp of flour + 6 tbsp of butter, with only 2 cups of liquid.
When making a gravy, I tend to follow 1 cup of liquid for every: 2 tbsp flour + 2 tbsp butter.
So I would increase the liquid to 3 cups in total, but 4 cups (how you added an additional 2 cups) is definitely doable for sure! 👍
Hi, love your channel, for us, (Australian) what you made as cream of chicken soup was bechamel sauce flavoured with stock, not at all like soup. Home made cream of chicken soup has cream and chicken meat in it, (as well as other ingredients) there was no chicken meat in this example. Canned cream of chicken soup contains both chicken meat and dried chicken, also cream. Bechamel sauce isn't cream of chicken soup so probably not a fair comparison.
In the US there’s a brand that makes cream of “x” soup that is a concentrate - it’s used as a common base for a lot of recipes - especially casseroles and such - you’re correct it really isn’t “soup” - hypothetically one could add water or milk and use it like that but almost no one does. So anyways, she’s taking a sort of super salty, globby, canned stable and showing how to make a much higher quality substitute - yes it’s a bechamel - but anyways the “cream of x” soups are called that as an brand name here for whatever reason so that’s super recognizable for us here. You know the US has any number of nasty canned products ;)
i never put flour in soup i always add potatoes and an onion and use that as a thickener yesterday i made celery and tomato soup with onion and potato and i always use a chicken stock cube with vegetable soup a veggie one can be too salty.x
Thank you!
We don’t regularly use much cream of soups in our diet. But when my youngest was a baby, she couldn’t tolerate any dairy or soy, even in my diet. We were hosting Thanksgiving and wanted it to appear like a completely “normal” Thanksgiving meal. In figuring out how to make green bean casserole, we made our own cream of mushroom soup and found breaded onion rings that were dairy and soy free. All spices etc used in the meal were safe for me to eat. Nobody had any idea that the entire meal was any different than any other year
I am GF and offered to make the stuffing for the turkey dinner. Not one person realized that the dried bread cubes were from the GF bread that I made. With enough spices and onions it tasted just like stuffing made from wheat bread.
GF recipes have come such long way ♥️
Thanks Becky, how easy, I stay away from recipes that call for creamy soups for the reasons you have mentioned! Great video
It’s amazing what we don’t stop and think about on a day to day basis of products we eat.
I watch this every year now before Christmas and Thanksgiving as a reminder for my green bean casserole. Thank you for providing this information 💜
I love making homemade cream of chicken and cream of turkey soup. I haven't made cream of mushroom soup yet. I have a recipe that makes 4 pints that I double or triple depending on how much I need. I do pressure can it, and have had great results. I pressure can at 11 pounds, my area, 35 minutes for pints and 45 minutes for quarts.
Thank you for a PERFECT TUTORIAL on Cream of Chicken and Cream of Mushroom soup. This is exactly what I was looking for to use with my recipe.
Thank You Becky! I have a question wasn't sure where to contact you. I fixed a huge ham for Easter. Can I make stock out of the ham bone? What would you use pork stock for? Wasn't sure if it would be the same as other stocks. I am learning so much from you!! I am making dandelion jelly tomorrow super excited!
I save the bone for beans and ham. Not sure about ham stock, unless you are doing it for beans
@@gaylegroves8048 Thank You! I usually use the bone for beans but was wondering if it's good for other things. Trying to be more frugal lol
Thank you. Salt prevented me from enjoying these products, now I can make my own.
I've been thinking of ways to make this recipe preservable and freezing is likely the only option. Then I had a great idea come to me - try to freeze in silicone forms/muffin pans so then you can just pop out the pre measured amounts of soup and use as needed.
Becky, thank you so much for making this video. I’ve been wanting to make my own cream soups for quite some time but had no idea it was this easy. Love all you do!
The only thing that I would recommend adding to your HM cream of chicken soup are small chopped up chunks of cooked chicken. I've been a "scratch" cook (homemade) for many, many years, so it does my heart good to now see a younger generation embracing good ol' fashion "made at home with whole ingredients" cooking and baking. It can be higher in fat (though you can mitigate that), but ultimately better for you because you control the ingredients and leave out the high volumes of sodium, preservatives, stabilizers, et al. Huge factory farms (production farms) and corporately controlled/congress influenced seed companies have ruined today's raw ingredients (everything from livestock, to seeds/grains, to produce, etc., etc.) In a side-by-side comparison, today's ingredients are not yesterday's (pre-sixties) ingredients. I'm proud of ya, girl. Keep going and keep winning people over!
What was your cost for homemade cream of soups?
Vs store bought?
I'm so happy you made a video on this. It is so much easier for me to follow along when I can watch a video and look at the recipe the recipe. I know there are other video on how to do it but I just love your channel. Everything is well explained and easy to follow along.
Happy Easter, Becky.
I dehydrate my mushrooms & can strinkle them in plus I use a corn starch slurry but it's great either way. Great job girl
I love this! I’ve avoided buying cream of type soups because of the ingredients and now they’ve become very pricey. My husband loves cream of mushroom soup, so I can’t wait to try this out. Thank you so much for sharing this!
I use a hard boiled egg slicer to cut my mushrooms and strawberries,. Saves a bunch of time
Wow….this is amazing. I’m finding your channel very informative. Thanks so much 💕✌️🌱
You can can it! You can pressure can it!
I have recipe powder mix to store on pantry 1/2c mix 1 1/2 milk or water add the kind you want to make
So glad you did this video. Every time I watch a freezer meals vid they use these and my son doesn't like tinned soup, unlike me he wasn't brought up on them, so this is going to be something I can try on him. Thank you.
Happy Easter everyone. ❤❤❤
Perfect timing! I need to use up some mushrooms and was just thinking "doesn't Becky have a cream of mushroom soup recipe?"
I'm going to try these because there's nothing I love in the winter better than cream of chicken soup and a grilled cheese sandwich. 😊Thanks for sharing.
I love that you always give explanation and clear instructions on these types of videos! I will be trying these both soon!
I love how you empower us with all the different dietary substitutions.
I can tell y’all right now that this recipe is 🔥🔥🔥🔥🔥🔥🔥….. I made it the non dairy cream of mushroom way….. ❤️💕♥️🙌🏾 ….. I added a little thyme in mine !!🔥❤️💕💕 …. Make this y’all it’s delicious 🤤
I made a cream of xxx powdered soup base with powdered milk, is a option also if freezer space is at a premium.. not quite as nice but a option for shelf stable
Becky, thank you so much for making these recipes. I buy both of these soups because I didn't have the confidence to make this myself. No more store bought soup for my family.
Thanks again ♥️
Wow I’m in Michigan those cans cost anywhere between a $1.110 - $1.35.
I have noticed since cooking from scratch I stay full longer. Eating processed food makes one hungry sooner.
I’ve also found out that you can make almost everything from scratch. Google and RUclips are my two best kitchen friends for cooking and baking nowadays
@Natalie Joy MSG in processed foods literally does that. It tricks your brain into thinking you are still hungry. They add it into chips and that's why people can't control themselves when they sit with the whole bag.
I paid .99 at the Kroger in KY for the same thing.
$2.49 here in NorCal but I've made my own for years. So much better.
I also like Pinterest for recipes
In Southern California they are anywhere from 2.50 to 2.99 😫😫
Forgive me if I missed the answer to following question.... Can an alternative flour be used as a replacement in this recipe for the regular flour?" flours like Almond, chickpea, coconut etc....
Thanks so much for this video Becky! My son is allergic to soy protein so canned soups don’t work in our house. I can’t believe how easy they are to make, very helpful. Happy Easter!
So many prepared foods don't work in our house for that reason.
Are you growing more mushrooms 🍄 or do you come back every year? I love the content of the videos! Thanks 😊 for sharing.
Thanks, Becky! This was the perfect video for me to watch today. We have to use gluten free cream soups for my dad and they aren't always easy to find. Now I'll be able to make my own. Happy Easter!
google and youtube have good dupes for the "cream of" soups. I hadn't had tomato soup for years and found a dupe that is very tasty. If you are making stuffing GF bread can be cut into cubes, dried in the oven (225 degrees) and you just use this and no one will know that you are not using wheat bread cubes.
@@lynhanna917 Thank you for the tips!
Thank you, I never knew it was that simple
thank-you so much Becky your youtube channel is life changing. These are great adaptable recipes. Ive just done a "vegetarian" adaption of your cream of mushroom with added sliced mushrooms and fresh herbs to make a mushroom pasta sauce. I had a small amount of truffle oil from aldi so I added a couple of drops of that too.
this was awesome. 1 have 1 daughter who is lactose intolerant & I like to make casseroles. now I can make them so she can eat them as well.
I love this! It’s exactly the way I make mine! I didn’t get my recipe anywhere. I just read the ingredients on a can and made my own from there. I realized that the difference between cream of soup and gravy is ratio. Imagine!
Have you ever made homemade cream of broccoli or cream of celery soup? I use both of them a good bit and love the idea of homemade. I have plans to make cream of chicken soup. Simple and inexpensive, gotta love it!!
I haven’t. That sounds yummy
Yum! I was thinking watching this about how you said you weren’t a fan of your homemade ketchup and as you were listing all those ingredients on the soup cans, I thought about what a good BBQ sauce your ketchup would probably make without all those extra ingredients AND homemade ketchup! A BBQ sauce video might be good to do so everyone can see how simple it is to make! :)
Hi Becky, could you do a video of about some of your favorite seeds, like what has been a great producers, best germination, things like that. Please 🙏🏼
I just made your Cream of Chicken and it was so delicious! Thank you for sharing these recipes.
Oh Becky, thank you! I’ve known this was possible, but I’ve never seen it done. And the gluten and dairy substitutions are vital for us. Thank you!