I don’t know about you but I use a lot of cream soup by making your own you have it on hand it is cheaper and no added stuff it doesn’t take that much longer to make your own if you have the mix already made up.
Homemade cream soup
2 cups instant non fat dry milk powder
1 cup cornstarch
1/4 cup instant low sodium chicken bouillon granules
2 Tbsp. dried onion flakes
1/2 tsp. pepper
Combine all ingredients and store in airtight container.
To substitute for one can of soup, combine 1/3 cup of the mix and 1-1/4 cups cold water. Whisk well, and cook and stir over medium heat until thickened. Add to casseroles as you would the canned product. I also make it with Beef bouillon granules as most of what I make uses beef instead of chicken.
(Theses are all ingredients you should have in your food storage)
Mushroom soup: Add ½ cup finely chopped mushrooms
Celery soup: Add ½ cup minced celery
Chicken soup add ½ cup diced chicken