With the costs of canned soups rising, how do you make cream of chicken or

[MJN]

cream of mushroom soup from scratch? Also, can you make Golden Mushroom soup from scratch? That can now costs $1.38, up from $1.09! Thankfully, we don't use canned soups often, but I'm not paying that price. I'd much rather prefer to learn to make homemade.

Thanks!

[Quiver0f10]

I believe this is from the old hillbillyhousewife.com

Cream-of-Whatever Soup

Mix 2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbsp. dried onion flakes 1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
(Makes equivalent of 9 cans)

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product.

Makes equivalent of 9 cans of soup.

[Tami]

I never use creamed soups. I just make a cream sauce and use fresh mushrooms, celery, or onions.

[tlcmom]

I would love to make some up ahead of time that is canned so all you have to do is dump it in when you are in a hurry. Has anyone tried this before? I am assuming that you would have to use a pressure cooker. Any know how or suggestions?

[Amira]

tlcmom, you don't have to can it since you can use the cream soup base that Quiver posted without reconstituting it if you are putting in it something that will be heated. You just add 1/3 cup of the mix and 1 1/4 cups water to whatever you're making and then cook as usual. It works great for me.

Also, Quiver's recipe is for instant powdered milk. If you use non-instant like I do, you just need 1 1/4 cups of powdered milk, and then use 1/4 cup of the mix to make cream soup.