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Sauces, Rubs, Gravy Stews and Soups Substitutes

Substitute for Condensed Creamed Soups

If you are a making a recipe that calls for one can condensed cream of chicken, broccoli, or mushroom soup which you don’t have then use this thick gravy instead.

 

Instead of a cup of milk you just use 1/2 cup milk and 1/2 cup broth. Any kind of broth will do.

Don’t have broth? Cut up a 1/4 cup of raw meat, poultry, or fresh vegetables (or a combination of those things) and boil in a cup of salted (1/4 to 1/2 tsp salt) water until well done, reduce heat, and simmer for 15 to 20 minutes.

You really only need to use a half cup of the liquid broth — but if desired you can emulsify, blend, or process it until smooth or just until the solids have become tiny bits — especially if the ingredient used to make the broth happens to be chicken, broccoli, or mushrooms.

2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 cup broth
1/4 teaspoon salt
1/4 teaspoon black pepper

In a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes to form the rue. Slowly stir in the broth, then milk. Whisk continuously until it begins to thicken. Stir in the salt and pepper. Let it simmer for a few minutes whisking occasionally until very thick.

Equivalent to one can of condensed creamed soup.

 

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  1. (Modern Day) U.S.A. STANDARD MEASUREMENTS, SUBSTITUTIONS & EQUIVALENTS - Vintage to Modern Kitchen says:
    April 17, 2019 at 1:49 am

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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