Substitute for Campbells Condensed Cream of.....

[almiter]

Does anyone have a recipe or know of an alternate brand of condensed cream of chicken, mushroom, celery, etc. I get headaches from MSG and I also try to stay away from really processed foods. I know it's an odd request.

[mlou]

Try going to a health food store, they have many soups of this kind with no msg http://www.cookinglight.com/bbs/smile.gif Imagine and Westbrae are two leading brands and I think they both have cream of mushroom. It's a good place to shop for all kinds of things made without msg.

[joanieb]

Look for Campbell's Healthy Request line instead--l/3 less sodium, AND NO MSG, at least in the Cream of Chicken!

[almiter]

Thanks! I actually did find some at Whole Foods today which are semi-condensed. I guess I could add flour to thicken if needed.

[Vanessa]

I know some friends because of allergies make their own.
Maybe these will be of help?

Cream of Mushroom Soup
Yield/Servings: 4 servings

Ingredients:
1/2 medium onion
1 cup sliced mushrooms
1/3 cup celery pieces
2 tbs. butter 2 cups milk
1 tbs. flour
1/2 tsp. salt
Dash of pepper

Chop onion. Saute mushrooms, onion and celery in butter. Put remaining ingredients in blender and blend until smooth. Add the mushrooms and onions. Process at chop until mushrooms are finely chopped.

Pour into saucepan and cook over medium heat until thickened.

Cream of Celery Soup
Yield/Servings: 6 servings

Ingredients:
1 medium onion, quartered
1/3 cup butter
6 to 8 stalks celery
2 potatoes, cubed
1 cup water
1/2 bay leaf Dash of salt
Dash of pepper
2 cups milk
8 sprigs parsley
1/2 cup heavy cream

Chop onion. Cut celery into 1 inch pieces. Saute in butter until golden brown. Put celery, potatoes, water, bay leaf, salt and pepper into saucepan, cover and cook slowly for 30 minutes or until soft. Remove bay leaf. Put 1 cup milk into blender with half of cooked vegetable mixture and onions, cover and blend until smooth. Pour into saucepan. Repeat with remaining mixture. When mixture is smooth, add parsley and process only until chopped. Add to mixture in saucepan and heat slowly. Add cream and seasonings before serving.

Note: This soup may be cooled and frozen before cream is added. Thaw in saucepan over low heat, add cream and serve.


Cream of Potato Soup
Yield/Servings: 6 to 8 servings

Ingredients:
3 large potatoes, diced
1 quart milk
3 slices onion
3 tbs. butter
2 tbs. flour 1 tbs. salt
1/8 tsp. pepper
1/4 tsp. celery salt
Chopped parsley
Paprika

Cook the potatoes until very soft, using the 2-qt. sauce pan and just enough water to cover. Cook, covered, reducing the heat to avoid scorching, after boiling starts. Scald the milk and onion in another sauce pan over moderate heat. Melt butter in Dutch oven, blend in the flour and add the milk, stirring to make a smooth sauce. Cook for 7 minutes.

Lift out the onion slices so that they do not go into the soup. Add the seasonings and the potatoes, which should be whipped to a granular consistency or rubbed through a colander-strainer. Cover and leave over very low heat until thoroughly hot. Serve with sprinkling of parsley and paprika on each serving.

[Roo]

I use this recipie as a base for chicken pot pie. I could never find a low fat cream soup that I liked in the store. This makes a lot of extra so I just store it in the pantry until I need it again. Hope this helps!
Low-Fat Cream Soup Mix

2 cups nonfat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon granules
2T dried onion flakes
1t basil leaves
1t thyme leaves
1/2 t pepper

Combine all ingredients mixing well and store in an airtight container until ready to use.

To substiute for one can of condensed soup, combine 1/3 cup mix with 1 1/4 cups cold water in a saucepan. Stir to moisten and heat over medium-low until thickened. Add to casserole as you would canned soup.

This mix can be used in a casserole or as a base for homemade cream soups.

To make cream of celery soup, add 1/2 cup sauteed celery. For cream of mushroom soup, add 1 small can diced mushrooms, using the mushroom liquid for part of the water.

Equivalent to 9 cans or soup or 18 servings.