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I make my own condensed creamed soups for recipes. I take 1-1/4 cup milk, 3 -4 tbs. cornstarch mixed with 1/4 cup water (or broth). Then I add about 1/2 cup chicken stock or pureed celery or mushrooms, dash of garlic powder, salt and pepper. I use a wire whisk to stir over med high heat until blended and thickened.
Use as you would any recipe calling for condensed cream soups. It's a quick and easy way to make a recipe such as chicken pie without having to run out for cream soup, and much less expensive!
By Cheryl from Trinity, NC
I'll definitely try this. Thanks!
I do this too. I have an aversion to MSG and it is in almost all the canned creamed soups. Tracey in Jacksonville, FL
Have you ever frozen any of it? I have been offered boxes of veges and apart from the normal, have run out of ideas what to do with them and this would be great.