On 10/26/2023 at 4:48 PM, TdeV said:I'm interested to notice how you solve this,
Sorry I haven't answered before. I've been debating whether to admit my dirty little secret or not. When I want to make chicken gravy (I'm assuming that this would be a 15 oz can) I take two cups of chicken broth and two to three tablespoons of flour and mix it thoroughly with a whisk. I then heat it in the microwave at one minute increments until it is thick. Since it is chicken broth it usually looks a little anemic so I put in just a very small dash of soy sauce to give it a rich color.
I don't have any recipes in my repertoire that call for cream of chicken or cream of mushroom. I've never liked them and although they are available down here in some of the high-end grocery stores, they cost between $8 and $10 a can and I am not about to buy them. If I see a good looking recipe on the internet and it calls for cream of anything soup I just say scratch that and look for another one.
