How to Make Cream of Anything Soup
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- čas přidán 13. 05. 2024
- Canned soups are a popular ingredient in many recipes, as they provide a quick and easy way to add flavor and thickness to dishes. However, these convenience foods often come with a cost to our health and well-being.
Most canned soups contain high levels of sodium, preservatives, and additives that can be harmful to our bodies. Excessive sodium intake has been linked to high blood pressure, heart disease, and stroke. Consuming preservatives and additives regularly can also lead to various health issues, including digestive problems and allergic reactions.
Making your own homemade version of canned soups is a healthier and more flavorful alternative. You can control the ingredients and choose to use natural and fresh ingredients without added preservatives and sodium, allowing for a more nutritious meal.
Follow the link for the recipe!
garisgalley.com/homemade-crea... - Jak na to + styl
garisgalley.com/homemade-cream-of-anything-soup/
Thank you for sharing your recipe. I've often thought about making it, but never realized how easy it would be and definitely more healthier.
@@lindafromcalifornia1155 Thank you and have a beautiful day!
Hi Gari. For years I've been making soup with a can of cream of mushroom and milk, adding mushroom bits, potato pieces and whatever I had on hand...and it was good. Now I'll skip the can and do it from scratch like you've done. Thanks for the inspiration!
Thank you and have a beautiful day!
Thank you for the recipe! I am allergic to most food additives and preservatives so this is a “game changer” for me. Honestly, I can’t thank you enough!!! ❤
Thank you so much! I hope you have a beautiful day!
I’m definitely on board! Thanks for the reminder and the recipe!
You are welcome, and have a beautiful day!
Just found you. And at great timing. I remember seeing someone had cream of soup. And look found you. Love Thanks 👍👍👍❤❤❤❤
Thank you Cathy, have a beautiful day!
I love that you gave a gluten-free alternative. It can be difficult to find good gluten-free recipes for those of use who are sensitive to it, and with myblove for creamy soups I will definitely be giving this one a try!
Thank you and have a beautiful day!
You're right adding the celery does make a big difference. 😊😊😊
Hi Karen, Thanks and have a beautiful day!
Thank you!
Thank you and have a beautiful day!
Thank you for all the great tips and recipes
Thank you!
Great Video! Thank you
Thank you very much, and have a beautiful day!
Thank you for sharing.
Thank you for watching!
Thank you!! I will be making my own from now on if at all possible ❤❤❤
You are welcome, and thank you!
This is a clever idea - thanks for sharing !
Thank you and have a beautiful day!
Thank you
Thank you and have a beautiful day!
I got to try this
Thank you and have a beautiful day!
I love your style of presenting your recipe.
Thank you so very much!
Thanks for the tips on cooking, Gari.
Thank you and have a wonderful day!
Wow. You are a Blessing girl.
Thank you so very much! Have a beautiful day!
The best video I’ve seen on making this cream of soup recipe ❤
Thank you so much and have a beautiful day!
This is great and u make it sound so pimple and yummy
Thank you and have a beautiful day!
This is the first time I've watched you. Thank you.
Thank you and have a beautiful day!
Yes This is excellent TFS. Hugs from Ontario , Canada 🤗🍁🇨🇦
Hugs back from currently in North Carolina!
good information and teaching
Thank you so very much! Have a beautiful day!
YOU ROCK, SIS! Thank you for the gluten-free alternative - add 2 tblsp non-gmo cornstarch. I use almond milk and it works just fine. I’m a new, grateful subscriber.
Thank you very much! I am attaching a link for my oat milk. I have not done almond milk yet, but I hope to soon! And you Rock for your kind words. Have a beautiful day!
czcams.com/users/shortsKQmbbn4hfvE
Thankyou thankyou thankyou 🌹🌹🌹
Thank you and have a beautiful day!
Great recipes! New subscriber now btw!
Thank you very much and have a beautiful night!
I LOVE LOVE your channel! You do YOU! You and your cooking are so refreshing. Your galley is adorable! I love the pace you cook and the ideas like, you could substitute this herb for that herb, or any other great ideas you give inspire me! I can't wait till you put out a cookbook, I want to be the first to buy it 😊
I don't know what name I posted under, my name is Joy.
@@oruginsllidobradysndsteve8781 Hi Joy, thank you so much for your kind words!
👍👍👌
Thank you!
2:05 in begins the main topic. Homemade cream of anything soup is unforgettable.
How odd will it let you rewind to the beginning?
All aboard!
Thank you! Have a beautiful day!
Do you dilute this down when you use it or do you use it as is? I don't buy caned soups, so I was wondering the comparisons. Thanks!
If you use it for a recipe that calls for a 10-ounce can of soup, use it as is.
Looks great! Going to try this with some plant-based milk as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thanks so much for sharing
Thank you, and good luck. I am attaching my video for homemade oat milk in case you want to avoid the Sunflower Oil, Dipotassium Phosphate, Gellan Gum, Locust Bean Gum, Ascorbic Acid, and artificial flavors in store-bought.
czcams.com/users/shortsKQmbbn4hfvE
Thanks! Can same base be used to make creamed peas or corn?
Yes and I would do the shallot, celery version to start.
Thank you! I’m always looking to eat less processed foods. So, after you make this, then add in your mushrooms, for example, if you were making cream of mushroom? Or is this a substitute for cream of anything? Sorry if that’s a dumb question.
For cream of mushroom soup, dice a cup of mushrooms and saute with the celery and shallot. However, you can use this as a substitute for any of the cream soups.
@@garisgalley thanks for the recipes. I don't really cook, trying to do more of it at home. Is this recipe equivalent to 1 can of cream soup?
It's cream of whatever you put in it.
If you take this and some cooked asparagus and put it in a blender, you have a quick and dirty cream of asparagus. Add cheese and broccoli for broccoli cheese soup. Or carrots for cream of carrot.
Just puree any cooked vegetable and stir into this and heat and serve.
@@PhilLesh69 Correct this is a base for cream of anything!
👍
Thank you!
You just popped up on my feed……I’m keto/carnivore, can you use almond flour instead flour and heavy whipping cream instead of milk? Thank you for your video 😊
You can try it, but not all nut flours thicken the same way as gluten flour or a gluten-free flour blend. And yes, you can use milk, cream, or half and half. If you can have corn starch, you can do the gluten-free version.
Thank you for the video. I enjoyed it. You do a good job, and it is appreciated. This is the first time I have watched your channel, so I am wondering: Why didn't you use a little electric chopper instead of a grater? Safer, easier, less cleaning? And the label of ingredients: I only saw maybe two that were truly objectionable. Accuracy is important. That is not to say I do not agree with you, tho. And homemade cream soups can be frozen, canned, dried, freeze dried . . . Ready to go from a shelf is important. And easy. Thank you again.
You can use a food processor, of course, or any way you feel comfortable. My objective was for them to be finally grated. With only one celery stock and one shallot, my hand grater just seemed easier and quicker. Modified Cornstarch, Vegetable Oil, Monosodium Glutamate, Soy Protein Natural Flavoring Soy Protein Isolate, Sodium Phosphate, I find all of those truly objectionable personally. It is not recommended that cream-based soups be canned, and although I know people do, I do not want to suggest that people do something that might be unsafe. And most people do not own a freeze-drieder. Thank you for watching, and I am glad you enjoyed it.
Would these work for broccoli cheese soup?
Yes, this is basically the starting base for any cream soup. This is just broken down to represent a 10-ounce can of soup. So, for broccoli and cheese to replace a can, I would add one cup of chopped broccoli and about 1/2 cup of cheese.
I'm imagining it would freeze well too?
Sometimes, milk-based products will separate in the freezer, But you could most likely whisk them back together.
You can also freeze this sauce. I do it all the time. I use half and half instead if milk. It gives a richer, deeper taste. If you use salted butter don't add extra salt. Put a shaker on the table instead for those who like it salty like my husband.
Kosher salt brings out and enhances the flavor. I do not like table salt because it contains stuff like dextrose, sodium bicarbonate (a base to stabilize the iodide), and calcium silicate, and it tastes like iodine. My favorite is to use heavy cream for its richness.
Can you use a whole onion?
Yes of course!
So basically you made béchamel
Yes, the base for a cream-based soup and bechamel is cream, flour, and butter.
Have you ever made Cream of Onion Soup? I have a recipe calling for it and it's really hard to find. I'm sure you would just sauté some diced onion and cook with the butter, then proceed with the rest of the recipe (but I don't know how much onion).
So you want to chop a small onion and caramelize it, then with those caramelized onions in the pot, make the base using the shallot and celery version. Let me know if you have any questions. Have a great day!
@@garisgalley thanks!
Larger grocery stores like Walmart, Kroger Spartan or Meijer all carry cream of onion. Onion is a preference taste. Either you like a little or a lot. Caramelized onions will add a different layer of onion flavor. Whereas if you cook your onions to the transparent stage it will still give a nice mild flavor to your dish without the dark bits or turning your dish a burnt color. I suggest adding onion powder to achieve your level of onion flavor that way you will have more control of onion depth. Happy cooking from a really old school cook of over 65 years.
@@mommyquackquack1825 Or you could add dry onion flakes in place of the onion powder.
Begin like French onion soup, slowly browning onions on lower heat, so they brown evenly without burning. Continue with the cream soup recipe, and I would use beef stock instead of chicken. The addition of a bay leaf and black pepper would take this up a notch.
I am such a superholic but I have a question. Maybe anyone can answer. Who knows the right answer. Gary said you can make this up to a week in advance. Is this meaning just the roux itself and then adding the milk and the stock the day of serving? Or is the whole entire soup being made a week in advance? Thank you!
You can do both; you can make roux and even keep it in the freezer.
Thank you 👍🏼
I dissolve some potato flakes in the milk before adding to the pot
Do you mean dehydrated potato flakes?
Yes, dehydrated potato flakes.
@@krista9015 Oh ok
Can this be frozen?
Yes, it should be fine in the freezer.
how ro make dream whip
czcams.com/video/eVuz8quSLjw/video.html
Here is my video for homemade stabilized whipped cream!
Can you can this ?
I have heard that people pressure can cream-based soups but it is generally not recommended to.
No. Milk, butter and flour are all ingredients that should NOT be canned.
To be fair to canned souos, since they need all the help they can get, sodium really isn't their main problem. Yes, they have 2000 milligrams of sodium, but it's a concentrate. One can is four servings. Once you add water it often NEEDS salt to taste when serving.
Their main problem is the can liners and the extremely low quality ingredients. I often imagine the Campbell's soup guy and the Purina Dog Chow guys fighting over a piece of road kill, or at least competing over the offal and scraps being tossed out the back door of other food processors.
Each serving of cream of chicken is 870mg of sodium.
One of the chemicals they are now adding is very bad for womens bones...a real insult to women who suffer from osteoporosis.
2000mg of salt is equivalent to 1 teaspoon. That's for a whole can. Your recipe has the same amount.
Cream of soups from a can is garbage. Just about everything from a can is garbage.
yes it is
@@garisgalley just had this discussion last night on my live when someone asked me if there was any difference between canned chicken stock or boxed chicken stock. i used a can because i didn't need a whole container. explained that stuff from a can takes on the flavor of the can and the only reason i had a can of it was because i just needed a little bit. then went on to say that powdered chicken bases and bouillon cubes have so much sodium in it, and talked about making your own chicken stock from leftover carcasses from a rotisserie chicken and so forth and putting it in the freezer. that's the great thing about your channel, scratch made is best when possible.
@@chefsivi I only use fresh stock. I try to teach people to not buy rotisserie chickens from the store. They contain sodium phosphates, hydrolyzed casein, modified corn starch, sugar, dextrose, isolated soy protein, starch, lecithin, msg, and Mono- and di-glycerides. And 9 times more sodium than a home-roasted chicken. So whatever you do do not make stock from them. But a big yes on making your own stock. I reduce mine until 1 tablespoon will make one cup of stock and keep it in the freezer then. No matter how much I need, It is easily readily available. Thanks for watching and for your comments and have a beautiful day!
@@garisgalleyGoodness, I knew about canned soups but have never heard this about rotisserie chickens! How horrifying - why on earth do they need to use all those ingredients when they’re not preserving anything? Those chickens are for immediate use - doesn’t make sense !
@@RS-gl9ht It's sad, and some people say the ones in plastic containers are bad because they sit in the heat, and the bad stuff from the plastic leaches into the chicken.