Quick Tip: Making a Cream Sauce

by GettingFreedom on February 24, 2009

Have you ever went to make a quick gravy, cream sauce, or need a can of cream of mushroom, or cream of chicken soup and not have the right ingredients?

Have no fear–you can make it, for less than half what you can buy it for.

The secret is in the base.

Here’s how:

For a basic cream sauce, you need about 2 cups milk, and about 4 tablespoons of flour. This is a perfect time to use the powdered milk instead of using up all of your drinking milk. You can also add in a bit of homemade chicken broth for additional flavor.

In a small saucepan add about 1/4 cup of your milk and stir in your flour to make a roux. It should be pasty. Season to your liking, I really like parsley, salt and pepper. Once you have it seasoned, slowly add in the rest of the milk. Let cook until heated through, and thick.

The others use a different base, but the concept remains the same.

Cream of Mushroom Soup

Cream of Mushroom Soup


  • 2-3 Fresh Mushrooms or 1 small can mushroom pieces
  • 2 Tbsp melted butter
  • 2 Tbsp. flour
  • 1-2 cups milk


  1. If you're using canned mushrooms, drain them. Reserve all of the juices.
  2. Chop up the mushrooms into tiny pieces. I like to use my mini food chopper for this.If you're using canned mushrooms you will probably only need about half of a can--but this varies due to your preference.
  3. In a small sauce pan, melt butter.
  4. Add the flour, making a roux.
  5. Slowly add in the milk or reserved mushroom juice and stir until all clumps are removed. {Even if you're using canned mushrooms, you will still need about a cup of milk.}
  6. Continue to stir so the mixture doesn't burn.
  7. Add in the desired amount of mushrooms.
  8. For additional flavor, add in a dash of salt and pepper, garlic powder and parsley.
  9. Cook until heated through and thickened.


If you have remaining mushrooms or mushroom juice, you can freeze these to use at a later date.


The process is bascally identical for cream of chicken as well. Canned chicken works great for this recipe, just use the juice from the can. But, you can also use store bought chicken broth–or even better homemade chicken broth and boiled chicken (which is my preferred method). Use just a bit of shredded chicken-as much or as little as you want. That is the beauty of making you own!

Aldi is the cheapest grocery store around me for buying cream of whatever soup. They currently sell for .45 cents a can. I can make atleast 3 “cans” for the same price–just as easy, and I know what is in it.

Does it get any better?

For more kitchen tips and recipes, be sure to check out Tammy’s Recipes, Tempt my Tummy Tuesday, and Tasty Tuesday.


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