Cream of soup mix:
Here is my basic cream of soup mix Notice in the recipe I say I do not use bouillon that I use dripping (or saved stock)
1/4 cup organic (Non MSG) bouillon powder , if you have cubes you have to smash them up & mix in. (I do not use bouillon, I just add the drippings from whatever meat I cook that I make into a stock & add with the water when making the soup)
Mix in blender or food processor
For the equivalent of one can of condensed cream of soup, mix 1/3 cup dry mix with 1 1/4 cup water, stock, drippings or a water/stock/ drippings combo. I also usually add a small spoon of oil such as coconut oil or sesame oil
Cook until thick or make to desired thickness. Add shredded cooked chicken to make cream of chicken soup, add diced cooked mushrooms for cream of mushroom soup, add cooked diced broccoli for cream of broccoli soup etc
These homemade cream of soups can be added to meats as a gravy, added to stock to make a gravy or a cream of soup, can be added to baked casseroles, mac n cheese, or use in place of any cream of soup in recipes meats etc find your favorite uses
Note: if the soup is too thick for you, just add a little more milk or stock after it’s all cooked
The not made from Mix version:
A lot of times I just make my cream of as I go, I use the basics from the above recipe but just mix my stock/drippings with the flour/corn starch then add milk & water & seasonings whisking as it cooks & thickens.
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