souper stars:

DIY SAUCES

For a fully from-scratch flavor, use these awesome homemade soups and sauces instead of their canned counterparts.

Easy Chicken Stock (pictured here)

HANDS-ON: 10 MIN. ✦ TOTAL: 1 HR., 30 MIN.

2 lb. chicken wings

2 (32-oz.) containers chicken broth

1.Preheat oven to 400°. Arrange chicken wings on a baking sheet; bake for 20 to 25 minutes or until browned. Bring chicken and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer 30 minutes. Pour stock through a wire-mesh strainer; discard wings. Cool stock completely. Use immediately, refrigerate in an airtight container up to 3 days, or freeze up to 3 months. (Makes about 8 cups)

Cream of Chicken Soup (pictured here)

HANDS-ON: 36 MIN. ✦ TOTAL: 1 HR., 36 MIN.

Use 1 cup of this intensely flavorful homemade cream of chicken soup as a substitute for 1 (10.5-oz.) can of condensed soup in casseroles.

1 Tbsp. canola oil

³/₄ lb. chicken wings (about 8)

1 small onion, cut into large pieces

1 stalk celery, cut into large pieces

1 clove garlic, crushed

3 cups Easy Chicken Stock

¹/₃ cup all-purpose flour

1 cup heavy cream

¹/₂ tsp. table salt

¹/₄ tsp. freshly ground black pepper

1.Heat oil in a Dutch oven over medium-high heat. Add chicken wings; cook, stirring frequently, 8 minutes or until browned. Stir in onion, celery, and garlic. Cook 5 minutes or until browned. Add chicken stock, stirring to loosen browned bits from bottom of pan. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 hour. Strain stock mixture through a wire-mesh strainer using the back of a spoon to press solids and squeeze out broth. Return stock mixture to pan. Remove meat from bones; add meat to broth. Discard remaining solids.

2.Whisk together flour and heavy cream. Gradually add cream mixture to stock mixture, whisking until blended. Stir in salt and pepper. Bring to a boil; cook 3 minutes or until slightly thickened. Reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. (Makes 2¹/₂ cups)

Cream of Mushroom Soup (pictured here)

HANDS-ON: 45 MIN. ✦ TOTAL: 1 HR., 5 MIN.

This decadent, creamy mushroom soup gets a boost of flavor from dried mixed mushrooms, fresh cremini mushrooms, and Marsala wine. It’s a great alternative to canned condensed cream of mushroom soup. Just substitute 1 cup of homemade soup for every 1 (10.5-oz.) can in the recipe’s ingredient list.

3 cups Easy Chicken Stock, divided

2 (0.75-oz.) packages dried mixed mushrooms

¹/₄ cup butter

3 Tbsp. chopped shallots

¹/₂ (8-oz.) package sliced cremini mushrooms

2 garlic cloves, minced

¹/₄ cup Marsala or dry white wine

¹/₃ cup all-purpose flour

1 cup heavy cream

¹/₂ tsp. table salt

¹/₄ tsp. freshly ground black pepper

Chopped fresh parsley (optional)

1.Bring 2¹/₂ cups chicken stock to a boil in a medium saucepan. Add dried mushrooms; reduce heat to medium, and simmer 5 minutes. Remove from heat; let stand 20 minutes. Remove mushrooms with a slotted spoon; reserve soaked mushrooms for another use. Pour mushroom liquid through cheesecloth-lined wire-mesh strainer; reserve liquid.

2.Melt butter in a Dutch oven over medium heat. Add shallots, and cook 3 minutes or until softened. Add fresh mushrooms; cook, stirring occasionally, 4 minutes or until mushrooms are browned. Stir in garlic; cook 1 minute. Stir in wine; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute. Gradually add mushroom liquid and remaining ¹/₂ cup chicken stock, whisking until blended. Stir in heavy cream, salt, pepper, and parsley, if desired. Bring to a boil; reduce heat to medium-low, and simmer 20 minutes or until thickened to desired consistency. (Makes 2¹/₂ cups)

Basic Marinara

HANDS-ON: 17 MIN. ✦ TOTAL: 1 HR., 12 MIN.

3 cups chopped yellow onions (about 3 medium)

3 Tbsp. olive oil

1 Tbsp. sugar

3 garlic cloves, minced

5 tsp. freshly ground Italian seasoning

2 tsp. table salt

2 Tbsp. balsamic vinegar

2 cups low-sodium fat-free vegetable broth

3 (28-oz.) cans no-salt-added crushed tomatoes

1.Sauté onions in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add sugar and next 3 ingredients; sauté 1 minute. Stir in vinegar; cook 30 seconds. Add broth and tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens. (Makes 11 cups)

NOTE: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.

Easy Cheese Sauce

HANDS-ON: 25 MIN. ✦ TOTAL: 25 MIN.

¹/₃ cup dry vermouth*

1 garlic clove, minced

3 cups half-and-half

3 Tbsp. cornstarch

1 tsp. kosher salt

¹/₂ tsp. freshly ground black pepper

2 cups (8 oz.) shredded pepper Jack cheese

1.Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 Tbsp.

2.Whisk together half-and-half and cornstarch. Whisk half-and-half mixture, salt, and pepper into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add pepper Jack cheese. Reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese melts and sauce is smooth. Remove from heat, and use immediately.

*Dry sherry may be substituted.