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Cream of ANYTHING!

Updated: Apr 10

I found this recipe at This is THE BEST cream soup recipe I have found yet. I have been making my own cream of mushroom soup for probably 5+ years, and it would always separate and get watery when I used it in the pot roast or crockpot. BUT, NOT this one!! It holds up great to being cooked for several hours.

Yield: approximately 1 1/2 cups or "1 can"


• 2 cloves garlic

• 1/2 small onion, diced

• 1/2 cup main ingredient*

• 1/4 cup butter or substitute

• 1/4 cup flour or substitute (brown rice flour works well)

• 1 cup milk

• 3/4 cup chicken broth

• salt to taste & simmer for just a few minutes to combine all the flavors. Stir constantly so it doesn't stick to the pot.


1. In a pot, melt 1 TBS butter over medium heat on store. Saute garlic & onion until soft.

2. Melt 1/4 cup butter & add flour & whisk until combined.

3. Add chicken broth & bring to a low boil.

4. Add chicken*.

5. Stir in milk.

6. Add salt to taste.


Chicken, cooked & diced



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