Homemade Cream Soup

NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product.

VARIATIONS:

Mushroom Soup: Add 1/2 cup finely chopped mushrooms

Celery Soup: Add 1/2 cup minced celery

Potato Soup: Add 1 cup diced potatoes, cooked

Chicken Soup: Add 1/2 cup diced chicken, cooked

Vegetable Soup: Add 3/4 cup mixed vegetables, cooked

Broccoli Soup: Add 1 cup chopped broccoli, cooked

Asparagus Soup: Add 1 cup chopped asparagus, cooked