Canned soups are generally economical, and they can add richness to otherwise bland dishes. Cream soups are especially versatile because of their flavors and consistency. By mixing a can of undiluted cream soup with a few other ingredients, you'll make a quick yet rich sauce that pairs well with poultry, fish, pasta and other dishes for a satisfying meal. Although cream soups may not be particularly low in fat, they do add flavor to the occasional comfort meal.
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Saute half of a chopped onion, a minced clove of garlic or a minced green pepper in a frying pan with a tablespoon of butter to create a flavorful base for the sauce.
Open the can of cream soup and pour it into the pan.
Whisk in 1/4 to 1/2 cup of milk, depending on the consistency you prefer. If you want a thinner sauce, add more milk. Mix the milk and soup together with a whisk until the sauce is smooth.
Pour in 1 tbsp. of cooking wine to enhance the flavor, if you wish. If you prefer not to cook with alcohol, stir in 1 tbsp. of chicken broth. Allow the sauce to simmer until heated through.
Pour the sauce over the food of your choice. Reserve some as a gravy or for dipping.
- "The Joy of Cooking"; Irma von Starkloff Rombauer; 1975
- "Taste of Home"; Creamy Vegetable Casserole Recipe; July/August 2001
- Campbell's Kitchen: Creamy 3-Cheese Pasta