Who doesn’t have a family favorite recipe that is made creamy and moist by a Cream of Something Soup (mushroom, chicken, celery, etc.)? Let’s face it, most of us do. The problem with soup concentrates is the laundry list of preservatives and additives they contain, including MSG. These are not things I want to serve to my family any longer.
This Easter I made a homemade Cream of Chicken concentrate to add to my kids favorite potato dish. It was easy and I had all the ingredients on hand already. Cheaper and much healthier, so of course I want to share it!
CREAM OF CHICKEN SOUP RECIPE
Yield: Equivalent to one can of soup
INGREDIENTS:
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste
DIRECTIONS:
Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste. Cool or use immediately in recipe.
To make cream of mushroom – add chopped fresh mushrooms, To make cream of celery – add fresh chopped celery
Just incase you have not explored the side effects of MSG..here are the ones reported by the FDA. Eat with caution and read labels to minimize your exposure.
eatlivefit.net 
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