Make Your Own Condensed Soups

Back in 2008 I learned how to make my own condensed soups...specifically cream of chicken, cream of mushroom and cream of celery. But I most often use cream of chicken. Making these soups yourself is so much healthier! And it is SO easy! I got away from doing this for awhile but I am back doing it again. It has helped me with my 2012 Grocery Budget Crack-Down Plan.

Here is the recipe for cream of chicken soup. I made it just last night for my family to use in gravy for Hawaiian Haystacks. It tastes so much better than the canned version. Plus, it helps me use my food storage.

Cream of Chicken Condensed Soup
1 c. Magic Mix
3/4 c. Chicken Broth (either from a can, bouillon, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.


Magic Mix
2 1/3 c. powdered milk
1 c. all purpose flour
1 c. (2 sticks) butter, room temperature (NO margarine!)

Combine together in a mixer bowl. I use my Bosch. Whip up nice and thoroughly until the mixture resembles cornmeal. Put in the fridge and use for a variety of recipes, including condensed soups. (Using it for chocolate pudding is really good!) Will keep in the fridge for several months.