You know that casserole or recipe that calls for a can of cream of something soup?  And you look and you have none?  Or you’re like me and you just prefer not to use them?  Here are three recipes to replace those cream of soups in your cooking.  I have both a from-scratch soup and an instant version for you. 

The basic plan?  For the from-scratch soup you make a heavy white sauce using butter, flour and milk or broth and add flavors like chicken, mushrooms or asparagus. Each recipe makes about 10 ounces so its like having a can of undiluted cream of soup at your fingertips.

Basic Cream Of Soup
1. In a small, heavy saucepan, melt 4 tablespoons of butter over low heat.
2. Blend 4 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
3. Cook over low heat, stirring, for 4 to 5 minutes. Don’t skimp on the cooking time. If you do, your soup may taste of raw flour.
4. Slowly add 1 cup of milk, stirring constantly.
5. Continue cooking slowly until smooth and thickened.

For Cream Of Chicken Soup
Replace half the milk with good chicken stock OR add 1 tablespoon chicken bouillon granules to the milk.
Add 1/2 cup small bits of cooked chicken after step 5

For Cream Of Asparagus Soup
Add 1/2 cup drained, minced, canned asparagus and a pinch of garlic powder after step 5

For Cream Of Mushroom Soup
In a large skillet over medium heat cook 1 cup diced mushrooms in 1 tablespoon butter. Don’t crowd the skillet and cook til the mushrooms are light brown in color.
Add the cooked mushrooms after step 5.

For those times when you need an instant solution, here is my Instant Cream Of Whatever Soup Mix.  This is the basic recipe.  In the instructions for making the soup out of the mix, I’ll show you what you need for making each type of soup, Cream of Celery, Cream of Mushroom and Cream of Chicken.

Instant Cream Of Whatever Soup Mix
2 cups dry milk powder
¾ cup cornstarch or cook-type clear jel
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon black pepper

Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool.

For Cream Of Chicken Soup
Replace half the milk with some good chicken stock. I have also used a teaspoon of chicken bouillon granules in place of the stock and it turned out very well.
After you add the milk, stir in 1/2 cup small pieces of cooked chicken.

For Cream Of Asparagus Soup
After adding the milk to the instant soup, add 1/2 cup of drained, minced, canned asparagus and a pinch or so of garlic powder.

For Cream Of Mushroom Soup
In a large skillet over medium heat cook 1 cup finely diced mushrooms in 1 tablespoon butter and a drizzle of olive oil. Don’t crowd the skillet with mushrooms or they will get watery. Let them brown til they are golden in color. Add the cooked mushrooms after adding the milk in the basic recipe. Another thing I have done is to add shitake mushroom powder to the soup after adding the milk. Its strong flavored and makes the soup taste delicious.so I add just 1 Tablespoon. I make the mushroom powder by dehydrating the mushrooms then blending up the dried mushrooms. Store mushroom powder in a glass jar, tightly covered, or in the freezer. 

You will probably use these immediately when you make them, but if you need to store them, keep them covered tightly in the refrigerator for about 3 days. They won’t keep much longer than that because of the milk and butter in them.