Reviewed: Mar. 17, 2007

Sometimes the most simple things are the best. I used this as a sauce for my burritos. Turned out great!

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VEALCALF

Cooking Level: Expert

Home Town: Uniontown, Pennsylvania, USA

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Reviewed: Mar. 17, 2007

Oh Boy! This was a real hit in my family of seven. I added cooked cubed potatoes and a can of drained corn and this was the best potatoe and corn chowder ever. It is a staple in my household now.

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Desi

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Reviewed: Jan. 12, 2007

good basic recipe! I added what I had in fridge - cauliflower, broccoli and carrots. I steamed them, then mashed them coarsely. I, too, reduced flour like other reviewers until it looked about the right consistency - I think I used a couple Tbls. I divided the mixture (without milk added) and froze it in 2-serving containers. To heat, put in saucepan and add milk til consistency you like (I added 1c for each 2-serving container.) Needs salt and pepper for sure - leave that for the individual to season!

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Dec. 26, 2006

The sodium content of this recipe is astromonical. 436 mg sodium according to the info here, but that's very misleading, as that's for only 1/4 cup of broth... 2 cups liquid and EIGHT servings...

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chris0902

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Reviewed: Dec. 14, 2006

Great recipe, used it to make an Italian Sausage soup...yum!

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HJN Chef

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 9, 2006

This recipe was delicious! I was in a hurry to get a lunch going, and there really wasn't much to eat at home. Luckily I found this quick and simple recipe and I just added a little leftover salmon into the soup and it turned out just great! I give it a 4 star rating just because it was a little too thick: not even an additional two cups of milk was enough. But I will definitely use this recipe again!

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wjovian

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Reviewed: Nov. 30, 2006

I actually use this on a regular basis and I love how easy it is. The reason for the 4 star rating is because I do reduce the amount of flour. 6tbs is too much for us and it ends up getting too thick. Other than that...added our own seasonings depending on what kind of soup. Delicious. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 27, 2006

This might be the most useful recipe I've found....I use it for anything that calls for canned soup. It works perfectly and can be flavored any way you like.

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CSBSIX

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

As a BASE this is very good. I have used it to make cream of broccoli, "baked potato" soup, etc. However, with heartier soups (i.e. baked potato) it is thick and wonderful. I thin it out for more delicate soups such as cream of mushroom, cream of broccoli. Add whatever you like and you have a great soup.

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KSAZA

Cooking Level: Expert

Home Town: Imlay City, Michigan, USA

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Reviewed: Oct. 23, 2006

This was fabulous. Used it because I didn't have cream of chicken soup. It tastes great. I did add garlic, personal preference. Thanks for a great recipe. The way I calculate it, I use a full recipe if I need 2 cans of cream of condensed - soups. Works great.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Sep. 18, 2006

I was able to use skim milk for this, drastically lowering the fat of the base. To cut the saltiness that many people pointed out, I used 2 tsp Low-Sodium Chicken soup base. I now no longer by canned cream base soups as this far better tasting than them. Just add any flavorful leftovers and you have stellar cream based soups in nearly the same time as heating up a can and far better taste.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jun. 5, 2006

Easy to prepare. Love it. I used margarine, low fat milk and chicken stock with less salt. Added water in the end. Keep stirring to get the thickness desired. Thanks!

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CherrieFromDubai

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Reviewed: Apr. 25, 2006

I feel bad giving this a poor rating but this was way too thick. Six tablespoons of flour is a too much for the amount of liquid. It was more like a gravy than soup. I had to add an additional 2 cups of water to thin it out. And what about any type of herbs or spices? I have another recipe for "Cream of whatever kind of Vegetable" soup that I will continue to use. Sorry!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Apr. 23, 2006

Great for when you don't have that can of soup on hand. Plus I feel like I'm not getting all those artificial ingredients, preservatives, etc. in the can.

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AF22

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Reviewed: Mar. 13, 2006

Delicious and easy!!! I am living in Austria right now on a foreign exchange program, and I wanted to make a meal for my host family, and one of the ingredients was a can of cream of celery soup. Unfortunately I learned Austria doesnt have any canned soup! Luckily I found this wonderful recipe, and just added pureed celery. My dish turned out even more delicious than when I used the can soup. I would recommend this recipe to anybody, it is quick, simple, delicious, and amazingly versatile!!!

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Kemara

Cooking Level: Intermediate

Home Town: Lomita, California, USA

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Reviewed: Mar. 9, 2006

Made for a soup party. It came out a lot better than I thought it would. I added cooked chicken, corn to mine. Yummy!

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Feb. 27, 2006

This was an excellent starter soup base. I added extra milk, potatoes, and about a cup of tiny shrimp. Tasted absolutely terrific!

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vicali54

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Reviewed: Feb. 22, 2006

Thick and creamy, this recipe I used as a guide to make my top cream soup yet!

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Rompcat

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Reviewed: Feb. 19, 2006

Fast, good, and easy. I use this base for my cream of corn soup, and it is no-fail. I use cayenne in mine as well as sea salt and black pepper. It's also wonderful as a vegetarian dish using vegetable bouillon and vegetable broth.

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luv2bake

Cooking Level: Expert

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Reviewed: Feb. 17, 2006

This is so easy to make, and it came out wonderful! I added more milk and water to make it less thick and added cubed sausages and potato to it. It came out so delicious! Thank yoU!!

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