A Cooking Baker

If the idea of dumping a cylindrical can of goop into a recipe you're making at home gives you pause, or if you just want to control the ingredients and sodium you're adding, then give this DIY Condensed "Cream of" Soup recipe a shot.  It comes together in minutes. Cream Soup Base  2 tbsp butter 2 tbsp unbleached AP flour 1/2 c. chicken (or vegetable) broth 1/2 c. milk (skim, 1%, whatever you have) 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder (not garlic salt) 1/4 tsp. onion powder Melt butter over medium-low heat in a non-stick skillet.  Whisk in flour until completely combined, and cook about 2 minutes, or until raw flour taste is gone. Don't let it burn or brown! Whisk in broth, then milk.  The mixture will thicken fairly quickly. Add in seasoning, and you're done!  This makes the equivalent of one can of condensed soup. (You could sauté finely diced mushrooms and onions and stir in for a cream of mushroom version, too.)