New thing to learn

I want to learn to make cream of chicken soup from scratch – I loved the chicken cups, but even with the "low salt" version of the Campbells soup, they were really salty.
 
I have found three recipes to try:
 
from Allrecipes.com
Home-Made Cream of Chicken Soup 
Submitted by: Holly
Rated: 3 out of 5 by 11 members  Yields: 5 servings
"Good, old-fashioned cream of chicken soup. This makes a superb first course, can be served over rice or steamed vegetables, or used in a casserole. A great basic soup recipe."
INGREDIENTS:
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked  chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

DIRECTIONS:
1. Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
2. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.
NI: Servings Per Recipe: 5,  Amount Per Serving: Calories: 265; Total Fat: 11.7g; Cholesterol: 58mg; Sodium: 359mg; Total Carbs: 17.1g; Dietary Fiber: 0.2g; Protein: 22.1g
 
my notes – no sugar or salt
———
 
 
CREAM OF CHICKEN WITH WILD MUSHROOMS SOUP
Printed from COOKS.COM
1 1/2 gal. chicken stock and meat from chicken legs
1/2 c. (8 tbsp.) butter
1/2 c. flour
1/4 c. sherry
Salt and pepper
1 tbsp. chopped garlic
Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
A few domestic mushrooms
1 c. sliced leeks (optional)
1/4 c. chopped parsley
1/2 tsp. chopped thyme
1 pt. heavy cream (optional)
Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute).
In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).
 
This looks like a large quantity.
 
——
Cream of Chicken Soup From Food Network Kitchens 
 
 
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
 
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Epicurious didn’t have a cream of chicken, but this looked good:
 
cream of onion soup
 Bon Appétit | January 1998
Onion soup-a bistro classic-is enriched with cream for an elegant touch.
Serves 6.
 
2 tablespoons (1/4 stick) butter
5 cups sliced onions (about 1 1/4 pounds)
2 large garlic cloves, peeled, halved
5 cups canned low-salt chicken broth
1 7- to 8-ounce russet potato, peeled, cut into 3/4-inch pieces
1/2 cup whipping cream
1 tablespoon dry Sherry
1 teaspoon minced fresh thyme
Minced fresh chives
 
Melt butter in heavy large pot over medium heat. Add onions and sauté until very tender and pale golden, about 25 minutes. Add garlic and stir 1 minute. Add broth and potato and bring to boil. Reduce heat; cover and simmer until potato is very tender, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender. Return to pot. Stir in cream, Sherry and thyme. Simmer about 10 minutes. Season with salt and pepper. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.
 
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Ok now to figure out what I would like to try…
 
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