Homemade canned soup comes in handy

In some circles, “Cream of” soup is the worst thing you can say about a dish. Opening a can of Cream of Mushroom or Cream of Chicken is a shortcut that’s loaded with sodium and artificial ingredients, the very definition of glop.

But there’s a reason it’s such a common ingredient: Opening a can is an easy way to get a bechamel without cooking a roux. Is there a way to get the best of both worlds?

In the new “The Southern Pantry Cookbook,” author Jennifer Chandler includes a handy idea: “Cream of” soup from scratch. You can make chicken or mushroom, and it makes just over a cup, the equivalent of one 10.75-ounce can of soup. Even better: You can control the sodium, lower the fat by using reduced-fat milk, and there are no artificial thickeners. You also can make it when you need it.

Handy idea. Thanks, Jennifer.

This story was originally published January 20, 2015 at 12:00 AM with the headline "Homemade canned soup comes in handy."