Cream Soups

[delia_peterson]

Speaking of cream soups, I have canned the base for cream of X soup, using broccoli or celery or onion or mushroom.

I was wondering, does anything have any experience with making cream of tomato and canning it? Just thinking outside the box.....

I am going to have to check out the cream of x soup! Sounds good!

 

[SheriM]

Thanks everybody for all the great suggestions. I'll try the roux the next time I make a cream soup. I've got a hankering for some hamburger soup, though, so that will be my next project.

 

[Wifezilla]

I have read about using potato flakes (instant mashed potatoes) as a thickener for soups, but haven't tried it myself.

I used to do that back when I ate potatoes. It works pretty well.

 

[Iceblink]

I regularly thicken my soups with potatoe flakes, most of my soups have potatoes in them anyway, so the extra potatoe flavor isn't amiss. They do take a few minutes to work though. I have ended up with VERY thick soup by adding too much too fast.

 

[noobiechickenlady]

Beans. Since I now have cooked or soaked beans on hand at all times, I puree a 1/4 to 1 cup of beans and toss it in. Doesn't thicken like corn starch, but does add body to the soup.
Also mashed potatoes, I can't stand the flakes...