Photo Credit: Pittaya

Would you like to be able to make your own healthier, preservative free, homemade cream soups?  Do you use them regularly?  How many cans in one year?  Do you have that many cans stored?  Did you know you can make your own with THRIVE?

I got these recipes (and then modified them a bit) from Heather over at Cooking with my Food Storage.  Thanks Heather!

One idea would be to multiply this recipe by 5-10 and keep a bag or jar of it handy.  Then, just scoop out 1 1/2 cups dry mix and add 1 1/4 cups water each time you need a can.

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Cream of Chicken Soup
 
This is equivalent to one can of cream soup.
Author:
Ingredients
Instructions
  1. Mix all ingredients together with a wire whisk over medium high heat. Cook and stir until thickened. Use as you would the canned product.

 

 

Cream of Mushroom Soup
 
This is equivalent to one can of cream soup.
Author:
Ingredients
Instructions
  1. Mix all ingredients together with a wire whisk over medium high heat. Cook and stir until thickened. Use as you would the canned product.

 

 

Want More Food Storage Recipes?

If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.