Comments on: Cream-of-Something Soup

By: elenagraziela

elenagraziela — Tue, 29 Nov 2011 03:43:58 +0000

Thank you so much for this recipe! It is perfect — really. I used it to make a condensed cream of chicken soup, and it was wonderful in my recipe. I’m sure I’ll be using it often — thanks again!

By: letmecook

letmecook — Thu, 14 Apr 2011 14:56:54 +0000

I have had this in my recipe box for a while and finally tried it this week. It was SOOO much better than the “canned stuff”. I used it in a slowcooker recipe and increased the preportions and it was great. I will definitely come back to this again and again. THANKS!

By: sambugjoebear

sambugjoebear — Tue, 28 Sep 2010 18:49:43 +0000

Thank you so much for this recipe- I use it often and with great results.

By: mommyliz

mommyliz — Mon, 14 Jun 2010 23:08:11 +0000

Thank you!!!! I hate hate hate cream of soups from a can but for some recipes they just can’t be avoided! I will definitely cherish this one!

By: the country cook

the country cook — Tue, 18 May 2010 21:29:30 +0000

Amazing idea, and so versatile. I’ve used this in numerous recipes with great results each time.

By: the country cook

the country cook — Mon, 15 Mar 2010 22:28:02 +0000

This worked great! I used 1/2 cup water and 1/2 cup almond milk…perfect for those of us who need to go non-dairy.

By: jami74

jami74 — Sat, 13 Mar 2010 05:51:49 +0000

You can also add half a teaspoon of chicken bouillon and half a cup of cooked chicken to make cream of chicken soup. I ran across a similar recipe when I was looking for soy-free recipes. Soy is in every Cambells soup except Tomato and Split Pea. DH has a soy allergy. Now I can make the casseroles we love! Try it, you won’t be dissapointed.

By: pioneerwomanwannabe

pioneerwomanwannabe — Fri, 12 Mar 2010 16:31:12 +0000

Thank you!!! I hate it when I have a yummy-looking recipe that calls for a can of this b/c I don’t like all the fake stuff that’s in the cans. I was just thinking the other day that there had to be a way to substitute for the canned stuff somehow but didn’t know how to do it. So thank you! I will definitely be using this recipe!

By: kaycarrasco

kaycarrasco — Fri, 12 Mar 2010 04:24:47 +0000

How clever! I had no idea making a substitute for cream-of-whatever soup would be so simple and quick. And it’s not just all the artifical stuff and additives–even the “lower sodium” soups are awfully high in salt. How cool that now I can make my own and control for that. Whee! *Thanks*, Chrystal!

By: Jerseycook

Jerseycook — Wed, 10 Mar 2010 21:46:42 +0000

This is a really useful recipe! Every time I look for casserole recipes, they call for cream of mushroom soup. I’ve held off on making them because I hate all the artificial stuff in the canned soup. I will keep this around and report back when I make it