When I first began making cookbooks, I was a purist. No canned cream-of-xxx soups for me, whether I was working on cookbooks or making dinner. I resolutely turned any reference to canned creamed soups into a multi-step process, which wasn’t too bad if I took a magazine along to the stove or the microwave. I would do Steps 1-4 (below); then I’d whip out the magazine while I stirred. It made the time fly.

But when I became a mom, I began to compromise on a few things. It was a little harder to hold a wiggly child than it was to read a magazine while I stirred up a creamy soup.

Then I heard from other people who were juggling things that didn’t always allow them to stand and read while stirring. So I switched and began to permit canned soups in recipes.
If you like to know exactly what you are eating, and if you have the time, I applaud your making cream soups and bases from scratch. The recipe for doing this on the stove-top or in the microwave is below. Continue Reading...