cream soup substitute

I get so mad when I have to buy those cream of mushroom or celery cans for over a dollar at the store. Especially when a recipe calls for 2 cans. So here are 2 recipe solutions. I think the first one could be great for using your food storage and for always having it on hand. These cost a fraction of what a can of soup would cost and you can pronounce all of the ingredients!



Cream Soup Substitute


INGREDIENTS:
2 cups dry milk
3/4 cup cornstarch
1/4 cup chicken bouillon granules
2 tablespoons dried onion flakes, optional
1 teaspoon dried leaf thyme
1/2 teaspoon dried leaf basil, optional
1/2 teaspoon dried leaf oregano, optional
1/2 teaspoon ground marjoram, optional
1/2 teaspoon pepper
2 to 3 teaspoons butter
PREPARATION:
Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup.

The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteé mushrooms or celery along with the butter while cooking


Cream Soup Substitute II

INGREDIENTS:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste
PREPARATION:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.

Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.Use in casseroles in place of condensed cream soups.
Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.