INGREDIENTS

INSTRUCTIONS

Combine all ingredients and store in an air-tight container.  Actually,
a cool whip container works great.  To use: combine 1/3 cup mix (stir
before measuring) and 1 1/4 cups  water. Cook on low heat until thick.
Mixture will be very thick and  is equal to 1 can condensed "cream-of"
soups.  Notes: If my recipe calls for cream of chicken soup, I often
add  about 1/4 cup finely chopped chicken/turkey to this. If my recipe
calls for cream of broccoli/asparagus/celery soup, I might puree some
cooked vegetable and add to it. (For broccoli...puree about a stalk  of
leftover broccoli; for asparagus, use the drained juice and 2  stalks
of canned; for celery, saute' 2 sliced stalks in margerine  until
tender.) Cream of mushroom...I drain a small can of chopped  mushrooms,
add enough water to make 1 1/4 cups, and then after all is  thick, I
add the mushrooms themselves. This is the one I use most  often....
Believe me, I've used this lots and lots. Cooking for a "heart"
patient as well as an "allergic" one...this recipe has good common
items in it. It won't work for the milk-allergic, but for
peanut/salt/fat diet...it's great.  And you know, it's a whole lot
cheaper than the "cream of" soups that  now sell for about a dollar a
can....  Posted to EAT-L Digest  by "Sharon H. Frye"
<shfrye@PEN.K12.VA.US> on  Nov 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 694
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 16mg
Sodium: 117.1mg
Potassium: 335.8mg
Carbohydrates: 119.1g
Fiber: 2.5g
Sugar: 28.3g
Protein: 6.8g