I found this recipe when I was looking for a homemade cream of mushroom soup. I run a crock pot group and A LOT of recipes call for cream of... I wasn't liking the calories and sodium that are in the cans so I wanted something I could control some of that. And this is what I found. A friend of mine and I figured out that if you are using WW points it's only 2 points per cup! Also that (at the time, about a year ago) a box of 10 envelopes of dry milk makes 5 batches of cream of whatever mix, that's 45 cans of soup costing only 0.27 cents a can! Also you control what's in it!
1Combine all ingredients and store in an air tight container. About 6 months.
*Note ~ Sometimes I just make a batch of the milk and cornstarch to keep in the cabinet and then add the flavors as needed. If you are adding the bullion as you use it, one bullion cube per 1 cup water/milk. I usually use 2 per use.
2TO USE ~
To use as a can of condensed cream of whatever soup, combine 1/3 cup dry mix with 1 to 1 1/4 cups cold water (I use milk, makes it creamier I feel). Add the 1 cup and use the 1/4 cup as needed. Also adding the "flavor" of what cream of you need.
3Heat and stir until it thickens. Use as you would the canned product.
4To make specific flavors add the following when you are heating the mix and water.
"FLAVOR" LIST (these amounts are per "can")
Mushroom: add ½ cup finely chopped mushrooms.
Celery: add ½ cup minced sauteed celery.
Potato: add 1 cup cooked diced potatoes.
Chicken: add ½ cup cooked chicken.
Vegetable: add 3/4 cup cooked vegetables.
Broccoli: add 1 cup cooked chopped broccoli