How to Make Cream of Everything Soup | Homemade Cream of Chicken, Mushroom, etc Recipe | Mom U

There’s no need to buy cream of mushroom soup in a can when you can make it at home! Here’s a simple and easy way to make the best cream of chicken and cream of mushroom perfect for your upcoming Thanksgiving dinner, Christmas dinner, or general potluck where a casserole or soup is in order.
Get the recipe - How to Make Cream of Anything Soup: www.myrecipes....
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How to Make Cream of Everything Soup | Homemade Cream of Chicken, Mushroom, etc Recipe | Mom U

[@robertsparling]

Your voice is too soft for the background music. Turn that down please. Otherwise, I like the video content.

[@jwoolridge]

I don't even know why people play music when making videos. It's not necessary and it's a distraction!

[@robertsparling]

@@jwoolridge A lot of times I just quit watching the video.

[@booreed7813]

@@jwoolridge Good video except BG noise! Can only digest info by turning off sound & reading transcripts. Thumping/ tapping in background is awful! Many videos, documentaries are same! Why……..does everything have to have sound of any kind in background??

[@luxurycardstore]

Poor sound quality and unnecessary background music that adds absolutely nothing to your video made me stop watching after about a minute. Not subscribed and won't subscribe because I couldn't even get through the first video.

[@sharonmills1576]

You have a lovely listening voice! Ditch all “music”.❤ I’m a new subscriber!

[@jl9678]

Clear, concise, concrete, correct, and complete. Thanks!

[@breannaisaacson2041]

I am going to make COMPLETELY home made green bean casserole for thanksgiving this year for my in laws (oh no) and I want to be able to say EVERYTHING is made by me. So thank you ❤️❤️❤️

[@sauersaxon]

I make Alton Brown's recipe for that. It is my favorite.

[@maggieb369]

Good video!

[@robertsparling]

Where will you get the chicken?

[@josephvalenti4475]

Thank You So Much! I am a 70 year old male recently diagnosed with CHF, this helps me in casseroles and watching sodium intake!

[@mollyhoyt7791]

Great way to make it! However, the music drives me crazy. Had to shut off before the end!

[@denny6106]

I made the mushroom version. Awesome. It is the best mushroom soup I have ever had. I wanted to make my own so that I could make it gluten free. Did I say awesome. A must try.

[@nancydublin9666]

Great video! It will help in all my recipes going forward. You didn't mention carmelizing the onions only sauteeing them. A chef in one of the other video said the carmelization step was very important. Your video showed the onions in that step where they looked great. So far, your video is the only one that shows the base, which is needed to replace CANNED soup! I thank you so much!!!!!

[@robertsparling]

The caramelization makes the flavor pop. I generally do the onions separately so I can control that better, then I pop them into the white sauce.

[@ArcaneWeasel]

Good job. These taste just as good without all the unnatural ingredients as the can versions. I make cream of celery on a regular basis and it is phenomenal. No more cans for me.

[@robertsparling]

And the money that you save! Practicing home economics is as valuable as a job when you consider the money saved.

[@ginaland411]

Thank you so much! I’ve been wanting to try some recipes but I can never find the cream soups without all the “extra stuff”. ...mystery meat...you are so right! And lots of products with soy!

[@RuToob]

The presentation was great in this video, which is not easy to do. The editing was spot on as well. I don't think your voice carries well enough to do any music, or a lower volume plus changing the music to maybe only percussion would be much better. And last but not least, this is a great recipe. Thank you!

[@patriciasmith7074]

I appreciate this so much because I can’t eat canned soup because of the MSG they always use and it makes me really sick.thanks so much!

[@marlagriffith3144]

Looks great and I bet it tastes great. One thing about those canned soups is convenience. Can these be frozen?

[@robertsparling]

Try it! Let us know!

[@tvhernandez]

Just made the cream of chicken for a baked chicken recipe, it was AMAZING!!!!!!! Thank you

[@whisperinpints7027]

Thank you, Mom. This is a hit in my book. Simple recipes that can be used as a base for others makes cooking much more enjoyable for me. I love mushrooms and keep a selection of dehydrated on hand. When re-hydrated, they usually have a firmer texture than fresh - which I prefer in some recipes - and they work great for this one. The link to the printed recipe is appreciated. Subscribed.

[@whisperinpints7027]

@V Media Keep your nose out of my asscrack if you don't like the smell.

[@lovechangesus]

I don't even care what your recipes are, I just love the sound of your voice and the way you talk. Lol..

[@joylane5560]

Lovely and no chemicals!

[@marionbartley214]

I just found your video this soup base looks so yummy. Thank you for posting The ingredients list. Below your video, So upon coming to your site, it looked fresh with ingredients. Also was not some made up dry concoction. I will be using these recipes ❤

[@sakeenasmith3164]

Thank you! Sincerely, thank you!!

[@kizziemartin77]

Recipe works really well and its delicious!!! I made it today.

[@rebeccakrupp9103]

Thank you for sharing your recommendation 👍

[@chancebronson9375]

Yes thank you finally our KZbin cook who knows how to cook

[@emjaydark2811]

Sounds like there’s a party in the other room and mom is in the kitchen cooking for everyone.

[@trinhcong1761]

Thank you so much . Yes , I found out they have too much of sodium in a can . 👍❤️❤️❤️

[@conwaycat5112]

I would like to make a bunch in advance so I am wondering if you omitted the milk and added it in when you use it if it could be canned? Or could you use dehydrated milk powder with a little more broth? Alternatively, could you freeze it?

[@robertsparling]

It has butter in it, so no canning. Try freezing it and let us know.

[@ArunaAdvaney]

Thank you 🙏🏼 my mom’s in the hospital with CHF, so this is my first attempt at cooking while she’s away.

[@mytree123]

Thank You !!! ❤

[@Warvvolf]

I messed up and made a rue and then added the veggies. Still worked. But I'll definitely try again.

[@sauersaxon]

lol on step one. love it.

[@kandimccann9055]

Wonderful will make my own for sure. Can I make more than 1 batch an freeze or pressure can ?

[@FamilyFaithFun]

Oh this is my kind of recipe !!!

[@ScorpionPhoenix8118]

Finally! A recipe without alcohol.

[@christinehicks7868]

Was waiting for you to take a sip of the soup from the Mason jar

[@maccliff2115]

Awesome video. Easy to follow, lots of information. Great content. Thank you for posting.

[@MrsCandyTruss]

I'm so grateful because I live in Asia but can't find can soup here and now I can make all the holiday casseroles I've been craving!!!

[@padrejuan7763]

!!! Greetings from Montréal, Québec, Canada !!! Sadly, I get to see your video three years late, but better late than never !!! The good thing about doing a 'HOME MADE' soup/cream it's eco friendly for not adding cans in the recycling bin sooo, Go Go Go !!! Looking forward to viewing your past and future videos, dear madam !!! Stay healthy, Cheers !!!

[@janetbrown1857]

I agree with the music. How long can you store it? TY

[@catherinedowdymeyn1565]

Glad to find you again!

[@fatmanourghania1060]

Awesome thanks much!!!🥰

[@shawne2681]

I really appreciate this video!!! Do you know how much I spend on cream of chicken and to know it's this easy. Thanks so much!!!

[@Bushcraft242]

Thank you

[@buddycharley2413]

Souper easy and yummy thanks 👍

[@chefroyce7867]

You're Soo Awesome - Thank You

[@hannahking1984]

Yeah I have also found that cream of anything simply doesn't taste the same as it used to. It makes me sad. Time to make my own. Thank you.

[@beerich2117]

Great recipe. I thank you. The music is overbearing tho. Just a tip. 😯 It would be much better with NO music.

[@kikiscorner4184]

THANK YOU!!

[@dianedoyle-mccahon4979]

Yes quiet, rule I remember 1tbsp, butter, to 1,tbsp flour to one cup milk. Liquid.

[@lakeisharhyant2045]

Can you do a stock/broth base soups?

[@robertsparling]

Yes. Make the roux using 1 tablespoon of flour, 1 tablespoon of butter, and one cup of stock or broth. Adjust to desired thickness by adding more stock or more roux (prepared separately). You can add use a cup of canned tomatoes, or milk, or cream, or stock, or just water. The roux is the thickener, and the liquid adjusts the thickness.

[@cj_kirby]

I came for the recipe but the music was so annoying. I thought someone was hammering in the background until I realized the "hammering" was part of the background "music". Also, the recipe in the link is incomplete as "Step 1" which is the recipe Directions is missing. I think I was able to capture the directions from the video in spite of the music.

[@PittsTake]

Thank you!

[@WarriorByNature]

Thank you 🙏

[@theresalogsdon765]

Looks Great. Mmmm Do you Seal those in a Pressure Canner? Or just store in the Refrigerator?

[@sweett4rt]

You can't pressure can or water bath them as they have milk in them so stick em in the fridge.

[@KatiTheButcher]

I can no longer eat canned cream of anything soups, they literally make me sick. This is so simple I feel foolish. Im having baked porkchops smothered in homemade cream of celery soup for supper. Thank you.

[@kkx3218]

Luv her voice sooo sultry *beyonce voice *...oh great recipe btw 2

[@NH-ul5sv]

Love it

[@Redtady]

I'll b making this tomorrow for some dressing. Thanks for the recipe. Btw, I love your accent and presentation

[@Ashley-ln5ui]

The music is louder that your voice, great recipes

[@rhioh1]

Thank You!!!

[@Lionheart_Cowboy]

😂 I lost it on the can toss

[@humai771]

Nicely done

[@mrss4328]

I agree, the ingredients are scary. I started making my own cream soups a few years ago and they do taste better and I know there isn’t any junk in them.

[@rev.leonidasw.smiley6300]

…couldn’t agree more.

[@rev.leonidasw.smiley6300]

…and, what’s wrong with monosodium glutamate (MSG)?

[@sandraantoniohuber7820]

hi my dear i'm your new subscriber i'm from switzerland i have a question with this sauce can i make swedish meatballs?? thank you if you answer me❤️❤️

[@robertsparling]

Yes, with modifications. This video is a variation on a basic bechamel sauce (white sauce). To make a bechamel sauce, put equal parts of flour (504) and butter into a saucepan, and sauté it until it seems to expand in the pan. This is called a roux. Then take 2 tablespoons of the roux (save the rest) and add 1 cup of the liquid you will use for the sauce. Simmer it for about 5 minutes, stirring, until it thickens. Add more liquid or roux until you have the thickness you want. For Köttbullar you probably want to use whole milk, or even add a little cream, for the liquid. For the aromatics for Köttbullar, you would sauté some chopped onions in butter until they became soft and take on a little brown coloration and add some to the sauce - as little or as much as you like.

[@sandraantoniohuber7820]

@@robertsparling Thank you❤️

[@MRussell803]

Would be nice if we had the measurements you used.

[@bhappy8892]

She has the link for measurements in the description.

[@markr0107]

Merry Christmas!

[@weelass3188]

You are making what is called a Roux (pronounced roo). It is the base for all sorts of cream soups and gravies and or sauces.

[@robertsparling]

Actually, the roux is just the flour and fat cooked together. It is very nice to have just some of that to add to a sauce to adjust the thickness.

[@traceykays433]

How do u can your soups?

[@love2cook532]

Thank God this was a parody! LOL!!

[@jeffreyjohnson9727]

nice

[@dizziechef9502]

If I freeze these in freezer bags will they thaw well for future use. ? Will they separate ?

[@sauersaxon]

you can can them in a sterilized mason jar put into a waterbath.

[@robertsparling]

@@sauersaxon no, no, no. You can't really can dairy safely, and certainly not in a water bath. Some people pressure can ghee, but I would try freezing instead.

[@sauersaxon]

​@@robertsparling then you better get to suing Campbells

[@robertsparling]

@@sauersaxon You might try reading the USDA's guidelines on home canning. Industrial canning is a different animal altogether. Sei nicht so quer

[@sauersaxon]

@@robertsparling USDA also says to cook steaks to 145 but that's way past rare and medium rare. USDA also says food cannot be in the "danger zone" for a 4 hour period, but on occasion I leave stuff out overnight and it's fine.

[@mariemerchant8431]

Can’t find your link to the printable recipe for homemade cream of whatever soup

[@sandyr8512]

Down with the music

[@harveybyars8655]

Whoooweee !!!! I can’t watch anymore. That music is driving me crazy

[@sofiabryan5074]

Looks like this might be a good video, but the music was so loud and distracting I couldn't get past 2 minutes.

[@classifiedinformation4376]

I would live to watch this video but cant stand the music

[@shanebuckles9134]

Great video

[@1netie]

Good video. Thank you. May I suggest you lower the background music. It drowns out your soft voice and it is hard to hear you.

[@jackgalico3559]

Music to loud, can't hear your voice !

[@trudyhattendorf1821]

I like your recipe but I agree but cut out the background noise

[@janegarcia4755]

I just saw this for the first time. Can the soup be frozen successfully?

[@robertsparling]

Try it! Let us know!

[@jeannem4475]

Why the loud music?

[@lynnmitton8449]

Can hardly hear you over the background music.

[@JanineMJoi]

I click on the recipe link and it takes me to Allrecipes

[@brktiyohannes7277]

Which flour did u use pls

[@robertsparling]

Not self rising.

[@brendabrittingham7166]

Is the four APF are self rising four

[@BriteWater1970]

Thanks for your video was happy to find a basic recipe. I only wish you would leave out the music when your talking the music is to loud hard to hear your voice.

[@lukelucy1980]

I see your using ball jars; Can You Pressure Can this Soup ?

[@DonnaDeen13]

Not if you use any kind of dairy. There’s videos of powdered base. I make those up and stock pile.

[@lukelucy1980]

@@DonnaDeen13 Excellent. Thank You so very much. I should know better, but always hopeful that someone found the way. I frequent Redrose homestead, She is old school, has a food science background and taught Schoo. kzbin.info/www/bejne/bqCUfperpKqti5o. Hopping for an abundant summer and fall season. Best to you and yours. t

[@eyeonart6865]

Saute mushrooms before anything else

[@kimberlyarmstrong2929]

Could not hear you over the music

[@johnrobertd748]

And how to make. How much og what??

[@caryanders5984]

Your show is good, but the music you play while you’re talking is louder than your voice. Personally, I don’t think you need any music during while you’re teaching. 🤓

[@1tinac]

Would have been a fabulous video if your voice was louder then your 'background' music.

[@Brineytoes]

The music is overwhelming. Not for those of us with hearing aids. You don’t need it.

[@nancytipton3629]

Voice way too soft. Need to project more.

[@tracie6837]

Do you have a similar recipe that would be gluten free?

[@sauersaxon]

you can use corn or potato starch, rice flour, or even oat flour if you're okay with the toasty taste.

[@tracie6837]

@@sauersaxon thanks…I will give those a try

[@sherryandrews9676]

That background music is annoying and is overpowering your voice!

[@akidojlaw537]

There was music😂?

[@NellyIKlimm]

Stop the music….please

[@venuskavouras7443]

Background music makes it hard to hear.

[@johnmarkvanzee]

The music is so loud and distracting

[@janetsullivan7955]

Where are the measurements?

[@robertsparling]

For the roux, equal parts of fat and flour (no self rising). Start with 2 tablespoons of roux and a cup of liquid, then adjust by adding more liquid or more roux (prepared separately). For the aromatics, what ever you feel like, start with a heaping tablespoon of chopped onion and one clove of chopped garlic. For the savory flavors, start with a tablespoon of celery, broccoli, or whatever kind of "cream of" sauce you would like to make. She didn't mention salt or pepper. Some people prefer to add them to the "cream of" but others like to add them to the casserole or whatever is being made. I prefer to add them to the roux then adjust them in the casserole. You get several layers of spices that way. What she made in this video is actually a sauce, not a soup, but it can also be a gravy. The difference is that gravies are flavored with meat, and sauces are not. So if you want to make biscuits and gravy, just pop a bit of leftover ground beef or sausage into the sauce and omit the savory vegetables, or leave them in - there are no rules!. This is a skill that you learn while doing, so start today, noting what you did, then modify it every time you make it until you have what you like.

[@Kristi50]

Music so distracting!

[@jessiewycoff9037]

music to loud, cant hear your voice

[@fayharper6267]

stop the music . speak louder