: I found a recipe online to substitute
: for cream soup

: 2 tablespoons butter
: 3 tablespoons flour (oat flour for
: gluten free)
: 1/2 cup chicken broth (We make our
: own so this would be low in
: sodium)
: 1/2 cup milk
: 1/4 tsp salt
: 1/4 tsp black pepper

: In a small saucepan, melt butter over
: medium-low heat. Whisk in flour
: and let cook for 1-2 minutes
: Slowly stir in chicken broth and then
: milk. Whisk until it begins to
: thicken. Let simmer for a few
: minutes. Season with salt and
: pepper.

: Of course, we would add chopped
: sauteed mushrooms for cream of
: mushroom. This is supposed to be
: the equivalent of one can of
: condensed cream soup.
: Allison

that sounds just beautiful Allison. Theres nothing like real chicken stock for flavour.... bet it is even better than the soup. I used to do the soup years back. Nowadays I use sour cream because a little of that goes a long way, I wonder if it would freeze well, ( I have frozen the whole casserole and find that OK , texturally a bit different perhaps) would be worth making double, would have the convenience of soup tin then :) I'm going to try it. Thank you !