Hi there my Galley folks. Are you still isolating these days or has life begun to open up for you?  I’m still practicing my distancing. I still haven’t stepped into a store since early March and have not minded it at all.  A lot of people are finding it difficult but this time away from ‘normal’ has made me more reflective and I’m using it as a reset point. Time to slow down the busy. Make life simple again. I’ve also been using the time in the galley to work on basics. Like the last post of my go-to pizza dough (GALLEY PIZZA DOUGH).

For today’s post I’m offering my recipe for condensed soup. This is basically a white sauce or béchamel if you want a fancy pants name…well, actually that is its correct name.  Once you get the fat/thickener ratio right with accompanying liquid you can dress it up anyway you like.

Cream of Celery Soup

The beauty of making your own is that it can be tailored for any dietary needs or issues. Want it vegan? Substitute milk and butter with non-dairy. Gluten-free? Use corn starch instead of flour.  No fresh milk? No problem. Canned evaporated milk is the perfect solution.  I use it almost exclusively for my chowders because of the richness it brings and depending on your living situation, long shelf life items are good to keep on hand.  You have the control folks.

Cream of Mushroom Soup

My favourite is cream of mushroom. No preservatives. No MSG hidden in the ingredient list. You can control the amount of sodium. The best part is that you can add as many mushrooms as you wish, unlike some condensed creamed soups where you have to search for the bits .  It tastes even better than the commercial brands and it makes the perfect base for so many dishes.

A word about bouillon or dried soup powder. Try finding the low sodium no MSG type if you can. Much better for you.

This makes the perfect base too for a no fuss pasta sauce. It’s basically what I used for my pizza bianco (GALLEY PIZZA DOUGH). Sauté some minced garlic in the butter before adding the flour, add a little more milk to make it more of a saucy consistency, add grated parmesan, stir in cooked chopped chicken, shrimp or bacon. Instant easy!  Or if using this recipe for an easy bowl of soup simply add equal amounts of milk or water, heat and serve.

Some of my galley faves that use condensed soup here…




Thanks for stopping by.  Check back with me soon as I have a super easy make-ahead recipe that one of my Galley Peeps sent in a while ago and it just so happens you will need  my Cream of Whatever Soup to make it.

Cream of Whatever Soup

Servings 1 Cup
Calories 412kcal


  • Small saucepan


  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp bouillion powder chicken, beef, vegetable
  • 1 cup milk
  • a grind or two of pepper
  • additions (see Galley Kat Notes below)


  • Melt butter in small saucepan. If using chopped veggies add now and saute until softened
  • Combine flour and bouillion powder and sprinkle over butter. Whisk, cooking for a minute or two to ‘cook’ the flour.
  • Gradually stir in the milk, whisking to disperse any lumps and cook until thickened. At this point you can add chopped or shredded chicken or cheese if using.

Galley Kat Notes:

If adding vegetables I suggest about 1/2 - 3/4 cups, chopped. I like to saute them in the butter first before adding the flour. Try chopped celery, mushrooms, broccoli or cauliflower.
If making cream of chicken soup, stir in chopped or shredded cooked chicken at the end, once the mixture has thickened.
Try adding shredded cheese of your choice for making cheesy cream of broccoli or cauliflower soup. Aged cheddar or gruyere are especially nice. 


Calories: 412kcal | Carbohydrates: 24g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 86mg | Sodium: 786mg | Potassium: 322mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1105IU | Calcium: 276mg | Iron: 1mg


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