Every once in a while, I run across a recipe from my old days or from my Grandmother and it requires Condensed Cream of Chicken Soup. Actually, almost every recipe from my youth contained cream of mushroom, cream of chicken, cream of celery, cream of potato, etc, etc, etc! Can everything be creamed? Apparently! But, when you decide to have a vegan, or plant based life style, the cream in all of these soups is just that, cream of some sort! That’s a no-no! I developed this to use in my Hash Brown Potato Cheese Bake and it works wonders! It lends a creamy, flavorful touch to this potato casserole! Try it, I know you’ll love it!
Tips
This recipe obviously calls for salt, but I used Trader Joe’s Vegan Chickenless Seasoning Salt. If you can find something like this, I would highly recommend using it as it lends a great flavor! If you can’t find it or there’s not a TJ’s near you, salt will work just as well! I used a tablespoon of cornstarch in this recipe..you may use more. Keep an eye on the thickening of the soup and if it’s not thickening the way you like it, whisk in some more!
Make sure to use red lentils instead of brown or green lentils. Red lentils get very creamy and mushy when cooked. Brown and green lentils keep their shape and are good for tacos, sloppy joes and pasta sauces. Enjoy!!
Ingredients
Instructions
- Combine ingredients, except for cornstarch, in a medium saucepan, covered, and bring to a boil. Lower the heat and simmer for 10 minutes.
- Pour the mixture into a food processor and process until smooth. Pour the smooth mixture back into the saucepan and bring to a boil. When boiling, whisk in the cornstarch and whisk constantly until thickened. Take off the heat and pour immediately into a 16 ounce mason jar and put the lid on. Cool on the counter. Refrigerate until ready to use.