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  • Connie Beach

    Condensed Cream Soup Substitute (from 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.

  • Larraine Stone

    Homemade Cream of Soup recipe

  • Darlene Long

    Make your own Cream of Soup

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