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  • Ginger Hails

    Make Your Own 'Cream Of' Soup. RESULTS: I needed a can of Cream Of soup for a recipe and I was all out. Used this recipe and I couldn't tell the difference. Tasted the same. I actually think I liked it better. A+

  • Carolyn Kerbs

    Homemade condensed soup. Use in casseroles and recipes just as you would a cream condensed soup!

  • Lajodette Atkin

    Condensed Cream Soup Substitute (from Cooks.com) 1 tbsp. butter 3 tbsp. flour 1/2 c. low sodium chicken broth 1/2 c. low-fat milk (can use alternative milks as well but it won’t thicken as much) 1. Melt the butter in a saucepan on medium heat. Whisk in the flour to create a roux. 2. Add the chicken browth and then the milk, whisking constantly to prevent lumps. 3. Bring to a boil and cook, stirring constantly, until the mixture thickens. You can add mushrooms, diced onion, or diced celery, depending on what you will be using the soup for. Use in casseroles and recipes just as you would a cream condensed soup! You could also make a large batch and freeze in 1-cup portions to make this even more convenient.

  • sheret james

    Another Cream of Condensed soup recipe, instaed of using canned. Freeze into 1 cup portions so it will be as quick as opening a can;)

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