31 Days to a Cleaner Diet {11}: Cream of *Anything* Soup Recipe

I’m going to share a recipe today that will hopefully help a lot of you that have started the clean foods journey and have been looking for a way to keep cooking your recipes that require cream of _______ soup. 

{Click here to see the other posts in this series.}

This recipe is a life-saver!  My friend Lindsay found it for me and passed it on, and I’m so glad she did. 

I mentioned before that we are able to get grass-fed beef from my husband’s uncle, who raises cattle.  I love putting a roast in the crockpot in the morning and letting the house smell good and then getting to enjoy it that evening! 

My standard way of cooking roast, back in the good ol’ days, was to douse it with cream of mushroom soup, then sprinkle onion soup mix on top.  Well, in case you haven’t looked lately, those two food items aren’t exactly on the top of anyone’s clean foods list.  Icky fillers, unpronounceable chemicals, and MSG, to name just a few reasons to dislike them. 

However……the taste?  On a roast?  SO good. 

So I was thrilled when Lindsay shared this recipe with me.  I actually make mine plain – as in, I don’t sauté bits of mushrooms or celery to add to it.  For me, the roast is enough of a flavor – I just want that extra thickness that helps make the gravy so good!  Feel free to experiment though! 

Don’t you just love foods that have 5 ingredients or less?!

First, melt butter in a saucepan. 

Whisk in flour and stir vigorously. 

Remove from heat and add milk, salt, and pepper.

 

Return to heat and stir until thickened.  (Also? How does the Pioneer Woman do it?!  It’s SO hard to cook and take pictures!)

Dump on top of your roast – and enjoy! :)

Cream of Anything Soup {Printable Version}

2 T butter
2 T flour
1 C milk
1/4 tsp salt
1/4 tsp pepper

In heavy saucepan, melt butter.  Sprinkle in flour and stir to incorporate.  Cook over medium-low for 2-3 minutes, stirring constantly.  Slowly whisk in milk (remove from heat to do it).  Add salt and pepper.  Return to heat and allow to bubble and thicken, again stirring constantly.  Can use in a recipe immediately or store in fridge for later use. 

I doubled it this time so I have an extra on hand!  (Keep it in the fridge, obviously.)  I just make mine plain because I really only use it for roasts – like I said, I just like the thickness it adds to gravy.  But you can totally add other flavors as needed! 

Hope this helps someone else as much as it helped me! :)

 

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Tuesday @ Beauty and Bedlam
Tasty Tuesdays @ 33 Shades of Green