Homemade Cream of Something Soup
It seems like canned Cream of Something or Other Soup crops up in so many recipes, especially now that it’s CrockPot season. And whether you don’t like to buy canned for health reasons, have dietary restrictions, or just want to try something different, this post is a simple guide to creating your own Cream of Something Soup at home. It’s also a great recipe for those times when you’re too lazy busy to drag a pair of toddlers to the store for a can of soup. Simply follow the recipe, consulting the SOUP BASE table for any substitutes to suit your dietary needs and also the MAIN INGREDIENT table for the same. Today, I made I made cream of mushroom with vegetable broth. Once you get the hang of your substitutions, you could make Cream of Just About Anything Soup by swapping in 1/2 cup of finely diced meats or veggies.
There are countless recipes that contain Cream of Soup, but here are a few of our favorites:
- Easy Chicken Pot Pie
- Slow Cooker Creamy Italian Chicken
- Shepherd’s Pie (or Whole Foods makeover)
- Chickpea Pot Pie
- Lighter Tuna Noodle Casserole
- Paprika Chicken Rice Bake
- Aunt Sissy’s Poppy Seed Chicken
- Easy Freezable Beef Enchiladas
- Chicken Cordon Bleu Bake
- Creamy Chicken with Mushrooms
- Real Chicken Broccoli Rice Casserole
- Favorite Casserole
- Chicken Stuffing Bake
- Vegetarian Chicken Green Bean Casserole
Cream of Something Soup Ingredients
Cream of Something Soup
Author/Source:
Kristi @ Onceamonthmom.com
Ingredients:
- 2 cloves garlic, minced
- 1/2 small onion, diced
- 1/2 cup main ingredient, diced
- 1/4 cup butter or substitute
- 1/4 cup flour or substitute
- 1 cup milk or substitute
- 3/4 cup broth
Cream of Something Soup Base Table
Cream of Something Main Ingredient Table
Directions:
Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe. If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.
Freezing Directions:
You can freeze these in batches in pint or quart size bags or use as you would a can of condensed Cream of Something Soup in any recipe and freeze that dish. A great way to keep “cans” at-the-ready for your CrockPot recipes is to make a quadruple batch and bag each “can” serving in a pint-sized freezer bag. Place those bags in a gallon freezer bag, label and freeze. When you need a “can” of condensed soup, pull out a bag, thaw, and drop it in your crock!
Servings: 1 “can,” about 1.5 cups
This Post will be linked at:
- CrockPot Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
Great idea! I would just like to add that although the canning jars make it easy for storage in the fridge, it is NOT safe to actually can the soup. It is not safe to can anything with dairy or flour. (I know you didn’t say you actually canned it, but I wanted to put this out ther before someone decided to try it. Be safe people!)
Definitely true, it’s just a convenient size container for the fridge. Freeze it in a pint or quart freezer bag if you’re storing it. Thanks, Darcie.
Can I freeze these in a plastic tupperware such as a Ziplock bowl, or do you recommend ziplock baggies? Thank you so much Iam so eager to try this out, make a bunch in advance.
Yes you can use ziploc containers or glass works great too.
Thank you for this safety tip because I was going to try canning it.
What about pressure canning? i was underthe impression that that method was dairy/meat safe.
I think dairy is still a no-no for pressure canning. Here’s the reason, according to GardenWeb.com “Butter and other fats insulate botulism spores, preventing heat penetration. In other words, fat increases the odds that botulism spores will survive.”
Straight milk can be pressure canned just like any other low acid food. Meat broth with bits of meat can also be safely pressure canned. Any low acid food is subject to botulism spores, that is why you pressure can.
so if i make a batch of this…how much does it end up making?
About 1.5 cups or 1 “can” of condensed soup.
Thank you so much for this! I have been looking for a way to make my own for a while now since most of the soups on the shelf have MSG or high fructose corn syrup in it. I can’t wait to try and make my own Cream of Mushroom since that seems to be the big one in my house! :)
I know, it’s amazing how many things have HFCS in them when you start looking, isn’t it?
Thank you for this post. I haven’t been making any of my soup based recipes since my son was put on the GFCF diet. Now I can make a few of our favorites again.
Awesome! So glad we could help.
Thanks! This will be awesome for our family. Also, have you tried using Almond or Rice Milk for the Dairy-Free? My son had an intollerance to milk and soy while breastfeeding. So I took both out of my diet for 5 months. As we prepare for baby #2, I’m looking for more options to feed my family.
Thanks!
Abi
I have not tried almond or rice milk for the dairy-free soup. But, from what I’ve experienced of both, I’d lean toward rice milk of the two options. To me, the almond milk has a more distinct flavor.
Does the fat content of the “milk” matter? Lactose-free milk seems to be the same consistency as regular milk, fat percentage to fat percentage, but Rice milk is more watery. Will that effect how it turns out?
There might be slight difference in the cooking time to “condense” the soup to the right consistency. An additional teaspoon of flour or cornstarch may also help.
I use almond milk in place of regular all the time so I’m used to the taste, but I just made this as cream of mushroom with almond milk and I loved it. Tasted great!
Awesome! Thank you! I’m totally pinning this! :D
This is a great idea. I can’t tell you how many crock pot recipes I pass up because I don’t want to use canned soups. Thanks so much for sharing!
I may have to try this. I was a bit concerned about it being cost prohibitive as I assumes the recipe.would use whipping cream or half & half. Glad it can be made with milk!
I made mine with powdered milk. :)
I’d love to try freezing this but I’m skeptical. Anytime I’ve tried to freeze a cream sauce it separates when it thaws. I think it has something to do with the flour. When you thaw out this soup is the consistency the same as when you made it?
I’ve not had any trouble with it; this is a “condensed” soup, so it’s intended to be reconstituted in a recipe. That tends to make a difference in my experience. It’s not something I just add milk to and eat as a mushroom soup (though I suppose you could), but it works great in recipes.
This is such a fantastic resource! Thank you so much for sharing a wonderful healthier homemade version of a store bought classic.
[...] great recipes…. Pumpkin Pie Fruit Rollups Homemade Barbecue Sauce for Canning Spicy Saltines Homemade Cream of Something Soup – I’ve used a dry homemade cream pf whatever soup for years. This looks like a great [...]
This is awesome!! I’m so glad you laid it all out there like this – makes it so easy to see, understand, and replicate. Love it :)
Just so I am clear, one recipe of this will make what is equal to one can of let’s say Campbells cream of something soup???
Yes, that’s exactly right. It’s the equivalent of using 1 can of CONDENSED Campbell’s cream of mushroom, celery, etc. soup.
Thank you so much for this recipe! I made Portabello Mushroom Soup last night and it was the BEST mushroom soup ever!
I used almond milk and Earth Balance instead of dairy items, and Frontier Herbs *beef* broth + water for the broth, making the recipe completely vegan!
I don’t know how well it would freeze, but I can’t imagine not eating it all w/in just a few days anyway!
Thanks so much for the easy to understand recipe.
Any suggestion to make the golden cream of mushroom soup? I’m not sure what makes it ‘golden’ but I prefer it over the regular. Thanks for the awesome recipe and also thanks for the no canning safety tip because I thought about trying it too! :)
Google tells me that the difference between the two is that “golden” includes tomato in the recipe. I think I’d try adding a tablespoon of tomato paste.
I would also like to express my appreciation. Our family is slowly changing to a vegan diet and this will be a huge blessing for us. I intend to make cream of potato soup for vegetable pot pie this week to bring to a gathering. Thanks again!
I do something similar for my pot pie sauce… But I make it from chicken fat instead of butter & chicken meat ;-D Of course, most people don’t have frozen cubes of chicken fat… Any time I cook a crock full of chicken to shred, I skim the fat off the broth & pour it into a silicone ice tray & freeze…
Thanks, love the chicken fat idea. I make my own chicken broth after cooking my chicken in the crock pot but always threw the fat out after skimming it.
This looks like a great recipe! How would you do cream of potato — cook (or at least par-boil) the potatoes first? Could this recipe be tripled or quadrupled and still be fine?
I would definitely par-boil the potatoes, and chop them fairly small (maybe 1/2-inch cubes). And yes, I usually quadruple it when I make it.
I did a little happy dance when I saw this! We do a lot of casseroles here (I work nights and try to simplify dinnertime for my hubby as much as possible) but I cringe whenever I use a cream soup recipe because of the sodium and preservatives. Love the versatility of this too, Campbells is about to lose my business!!
We promise you’ll love it!!
As long as you leave some space at the top, you can freeze the soup in canning jars, right? For those of us who don’t want to use a bunch of bags??
Yes, I do that sometimes. I do like to use the plastic caps instead of metal when freezing canning jars, though. Also, only use the straight-sided jars for freezing. Mine also have a FREEZER FILL LINE marked on the side. Fill just to there and you’ll be fine!
Forgive my ignorance, but what you you mean by “straight-side” jars? And why do you prefer the plastic caps? I don’t actually can, but I have several Ball/Kerr canning jars/lids that I’ve saved over time from jellies and such, and have been using them to freeze & store my son’s baby food – thinking glass was safer than plastic due to leeching, etc. Have I missed something? Thanks! I’m anxious to try this recipe when my stockpile of cream of chicken/mushroom soups is gone!
Straight-side jars are the non-rounded kind (the standard jars)…this is a Ball recommendation for freezing. Same with the plastic caps. I imagine it’d freeze fine with the metal caps, but it wouldn’t seal completely.
I use canning jas for freezing all the time ~ straight sided as Kristi stated (when you hold the jar in the middle, there are four distinct sides as opposed to the round-all-the-way-around jars). I also leave head space, cover with plastic wrap on the surface of the food, and then place in the fridge for 24 hours. When food is cold, I move to the freezer with a traditional metal cap and ring just until tight. The metal caps actually clamp down on the jars, and I usually need to use a can opener to pop the lid after it’s defrosted. They are not shelf stable, but very freezer stable. Be careful when freezing stews with potatoes – they will crack the jar when expanding while freezing. In six years of freezer canning, that’s the only broken jar I’ve had.
Great information, Ann, thanks!
So if a recipe called for a can of cream of mushroom soup, would I need to add anything to this or just dump it in? Most of the recipes I make we dont add water to the can of soup, just dump and go. Is that the same with this? I love that I can make something that we use all the time healthier, thanks!
Yes that’s exactly right. This is a substitute for the condensed soup. Just dump and go.
I just finished making this for a squash casserole. My mom, who is the pickiest southern woman on earth when it comes to food, LOVED it! She loved it so much, when we used enough for the recipe, she ate the rest with a spoon!
That is awesome! So glad to hear. I am making some batches myself this week!
Just to echo everyone else, this is fantastic! I’ve been avoiding recipes that call for any canned condensed soups as I transition to a healthier diet. This has me missing several ol’ time favorites, but with this I feel like it will be kitchen homecoming! Thank you!
[...] Just wanted to share the success I’ve had lately with freezer cooking. I’ve mentioned to a lot of people the amazing free site I found that had the whole foods menu rather than just “casserole” traditional style freezer cooking. (though they do have ways you can use some of those recipes too, like homemade cream-of-something soup: http://onceamonthmom.com/homemade-cream-of-something-soup/) [...]
I love this! I am curious as to how long it will last in the freezer?
The quality should be good for about 4-6 months (depending on whether you’re putting it in a deep freezer or an attached freezer).
I’m in heaven! Just finished making a quadruple batch of cream of mushroom (only changed one thing…I didn’t have any broth, so I used water and bouillon cubes instead) and I’m already planning another one! It’s so yummy, I could eat it straight! Thanks for a fantastic recipe!
Isn’t it though? So glad you liked it and are making more.
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[...] 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup) [...]
[...] 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup) [...]
[...] Cream of Mushroom Soup — Another yummylicious recipe! I rescued one pound of mushrooms and some turkey broth from the freezer. This recipe was the bomb and I don’t even like cream of mushroom soup! I think I might use this recipe to make some cream of turkey (instead of chicken) and cream of celery soups in the next week. These soups are common in baked dishes but so expensive! Making it from scratch cost me about the equivalent of about $.50 per can. I just froze the soup in two cup portions in a ziptop freezer bag. [...]
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[...] I had a need for a replacement for cream of mushroom soup or any cream of soup. I used to make this recipe from Once a Month Mom and freeze [...]
Like everyone else, i am so amazingly happy to have found this! I’m not a mushroom eater but prefer canned cream of mushroom over the chicken. Wondered what type of mushrooms you would ? Can’t wait to try this!
Canned mushroom pieces are fine, or really, whatever you’re favorites are, as long as you sautee them, they work great.
Thanks for sharing these recipes! I too am trying to “escape” the campbells cans and recently tried a similar recipe for homemade cream of mushroom. That one used shiitake mushrooms, which I didn’t think I would like, but once cooked, I liked it very well. I used fresh ones, remove stems and chop caps finely. They have a strong aroma while cooking but tasted great as a finished product.
[...] it marked down!) 16 oz. mozzarella cheese 16 oz. cheddar cheese 2 cans cream of chicken soup (or make your own cream soup) 2 cans cream of mushroom soup (or make your own cream soup) Liquid Smoke, [...]
Would you be able to substitute Whole Wheat Flour rather than the regular white flour?
Yes, you should be able to jus fine. I have done it that way myself.
I love to substitute cream of onion soup in alot of my recipes. It is sooo good but expensive. it is a dollar higher than other creams soups in the stores here and most store don’t even stock it. How would I agjust the recipe to make this?
I would say just replace the mushrooms/main ingredient with more onion and caramelize it with the rest of the onion.
One thing I’ve noticed about freezer cooking is the use of so many plastic bags. I’ve been trying to cut down on disposable plastic use and I hope everyone is trying to do the same. Glass freezer jars are a great alternative! Thanks!
I love this site and I love this recipe! One question though; can I use almond flour or flaxseed flour instead of regular flour or cornstarch? I don’t like using cornstarch and I am not doing wheat any more. Thank you!
Yes! Either should work great. Any thickener will work.
Thank you! :)
I have also used brown rice flour and that worked very well as a gluten free alternative. I found the cornstarch made it SUPER thick. Though flax seed has that extra gelling capability so I wonder what that would do. It’s often used as a vegan egg substitute to bind things, so I would worry that it may end up really gelling things more than intended. (Though, that could also be perfectly fine!)
So, if I understand correctly, to make this gluten free I could use 1/4 cup of cornstarch in place of the 1/4 cup of flour? I’d heard somewhere that it doesn’t take as much cornstarch as it does flour but I’m not too sure on this. A lot of people in my family have a gluten allergy so I’m trying to cut way down on our gluten intake and have foods that I can serve my family when they come visit! This does sound very yummy :)
Thanks!
That’s correct, you can always put in half and see if it’s thick enough for you and add more if not.
Wow! This is great! I just made this tonight. I was out of “canned” cream of mushroom, and this worked perfectly. It definitely made our beef stroganoff. It took it from good to great! Thanks for posting this. Will be making this again… SOON!
~Stephanie
5+ Stars! Made this today just as written with mixed veggies. Delicious.
So happy to have found this. I made the gluten free version. There are gluten free options out there for condensed soup but they are so expensive. Plus it always seems like home made is just better.
Cornstarch is not a 1 to 1 substitution for flour though. I used about 3/4 a cup of cornstarch which yielded 6 cups of soup. I warmed up the chicken broth, put it in a jar with the cornstarch and shook it all up till smooth. Then just kept adding milk till it was the consistency of condensed soup. It thickens quickly so I just kept adding milk. I dished out 2 cups of just the plain soup and added salt and pepper to taste and put it in a foodsaver bag for the freezer. With the 4 remaining cups of plain soup I added tomato paste to see if I could come close to the golden mushroom version. Well surprisingly it works great! I added 3 beef bullion cubes and nearly a whole 6oz can of tomato paste. Then just added pepper to taste. I didn’t add any additional salt because the beef bullion cubes seasoned it just right. In the future I would just make the golden mushroom with beef stock instead of chicken and skip the high sodium cubes.
I would like to make a huge batch, is there anything I should do differently when cooking? Is there a limit to how much I should make at once? Thanks so much!! I love your site!
I did 3-4 batches at one time and it took A LOT longer to cook it is all.
Thank you so much for sharing all this! I just want to confirm that you’ve had good results in a crock or slow cooker after freezing, then adding the thawed soup to the crock at the beginning of cooking time? No breaking of the sauce over the hours of cooking? That’s the only thing I’m worried about with trying it in crock recipes, but I really want to try it lol!
Thanks again!
Yep! As long as you put it in thawed near the end and raise the temp slowly it works fine for me.
I did not treat it delicately at all. It was basically still mostly frozen and I just peeled the block out of the foodsaver bag, broke it up easily and dropped it in the crockpot with a pork tenderloin. It took on a kind of watery appearance as it thawed in the crockpot but then during the cooking process it returned to the perfect consistency as if I’d just made it fresh. If I was using it in a casserole though I would probably have to thaw and reheat if necessary on the stove just to make sure it’s creamy. Definitely give this recipe a try, the golden mushroom version was fantastic, so rich and flavorful instead of just salty like the canned version
Has anyone tried using almond milk for this? I try to avoid dairy and am wondering if anyone has tried this.
Can someone tell me how to print this recipe?
After the entire page loads in the top right corner of the post (just above the picture) there is a printer icon that will allow you to print the recipe.
I may have missed it, if so I apologize. I have two questions. How do you thaw this the proper way with dairy in it? and the other question is, how long is the freezer life of this recipe? I will be freezing them in freezer zip locks if that matters in helping with my questions :D Thanks so much!
It is the proper way to freeze it and we freeze dairy products regularly around here. For a list of common freezing times, see this post: http://onceamonthmom.com/get-started-how-long-do-meals-last/.
BEST. SOUP. EVER.
Ditto on the above question with almond milk… Has anyone tried using that instead of soy or dairy milk? Also, will it freeze okay using almond milk? Thanks.
I’ve used almond milk since I can’t have dairy or soy and it’s turned out fine. Just make sure it’s unsweetened.
[...] By the way, if you’ve not tried this recipe yet, it’s a big favorite of ours. In fact, my kids request to eat it for breakfast when we have leftovers in the fridge! (Truth be told, I usually let them. But hey, it has grains, dairy, protein, and veggies. So I don’t think it can be that detrimental to eat for breakfast. And it’s probably loads better than most boxed cereals on the market — especially if you make your own homemade soup mixes!) [...]
[...] probably loads better than most boxed cereals on the market — especially if you make your own homemade soup mixes!) Are you joining us for Lunchbox Freezer Cooking? If you’ve blogged about a lunchbox recipes [...]
For those looking for a milk substitute that does not alter a recipe due to its flavor, try unsweetened coconut milk – - not the canned stuff, but the cartons that are in the milk cases at your grocery. This is the closest thing I have found to a “neutral” milk flavor, and I won’t even go into how tremendously healthy it is!
i made this last night for the first time-celery–and it was great. i am so glad i found this recipe. and, i love the chart for substitutions.
i can now make some of those casseroles from my childhood without feeling like i am damaging my family.
thanks again, katie
Glad you love it as much as we do Katie!
I love this site !! My husband’s side of the family has high blood pressure problems so I have not been making my recipes that call for the creamed soups. It will be nice to cook again some of the old favorites. I plan to make the chicken and the mushroom soups tomorrow and using the cream of mushroom soup in a dish for tomorrows dinner! Thank you so much for sharing these recipes with us.
Great site.
A lot of people don’t realize that you can freeze soup. And you can also freeze your homemade stock. When you have a chicken carcus or a ham bone you can cook up a great pot of homemade stock, freeze them in smaller bags and then pull them out as needed for the base of your soup. Sometimes I’ll freeze just the broth from a pork shoulder and pull that out to make the stock with.
Thanks for the posting.
Everett De Morier
Bangzingpow.com
What is the cost breakdown of these recipes? Is it really cheaper to make the soups, as opposed to buying them?
I’m not really sure on that one but we will have to do some research.
Thank you so very much for sharing this soup recipe!!!
My son is Celiac and both of us hate the commercially made GF soups.
This was so easy, quick and busting at the seams with flavor!
I can not even tell you how excited I am to see this. I have been G – free for 4 years now and avoid all recipes that call for canned soup. I am pulling out some old favorites. Thanks so much for the work.
You are most welcome! :)
[...] free to substitute any thing in these recipes for a homemade items. You can make your own Cream of “something” soup, biscuits, and stuffing (made in the crock pot and could be gluten-free with rice [...]
[...] that I’m making my own Homemade Vegan Cream of Mushroom Soup, it’ll be easy to convert this to a vegan feast. I also sometimes like to add more protein to [...]
Nicely organized recipe. This will be very handy.
Regarding “Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside.”
Saute in what? Part of the butter? OR in extra butter or oil, which is not listed in the ingredients?
I just now dumped the celery, onions into the 4 tablespoons of butter when I realized that I would need the butter to make the roux.
Could you please clarify what to saute the vegetables in?
Thanks!
Rita
Yes a little bit of oil or butter.
[...] Homemade Cream Soup [...]
quick question. Would I be able to make the condensed cheddar cheese soup with this recipe? So adding some cheddar cheese in place of the meat? Thanks for posting this, I cook with the canned soup all the time and have wanted to find a home made version of them. I find the less “processed” things I use the better my kids’ behaviors are.
I’m not sure why not. I can’t say that I have tried that but if you do would you please let us know what the result was?
OMG YESSS!! Thank you!!
This is the ABSOLUTE best recipe! I have made it several time with all different flavors. To make a cream sauce, rather than the cream of soup, I just remove from the heat sooner, while it’s still kind of thin. WORKS GREAT! I LOVE IT!
This is such a great recipe! Just made a quadruple batch of the cream of chicken. I will never buy another can of cream soup again. Delicious!Will pass this on to friends.
When subbing corn starch for flour in the GF version, do you stir it in the butter or mixed in broth to add it? I would love to know about the cheese soup, also. My daughter and grandson are both Celiac and, yes, GF soups are pretty yuk…
Yes cornstarch acts as your binder for the “roux”
This was really good! It was so much better than the canned stuff, and I like that it tasted fresher & didn’t have all the preservatives & thickeners. I’d use this again.
This may sound silly, but could I just make this without the “favorite ingredient”? More of just like an onion/garlic cream soup. I don’t want mushroom or chicken and i dont have celery or asparagus. I just need a condensed cream soup for my cheesy potatoe recipe. What do you think?
I don’t see why not.
Definitely! I would just add more onion as your “favorite ingredient” so you have the right ratio.
I was looking for a recipe for mushroom soup that I could freeze. You not only provided that recipe but much more than I imagined. I can’t wait to go shopping. Thanks! I am pinning this so I always know where it is.
[...] Cream of Mushroom [...]
Looking over the recipe – do I not add any liquids – sounds like a lot of cream soup – but no liquids added????
The last two ingredients as listed above are broth and milk or milk substitute if you are going for dairy free.
I’m thrilled to find this recipe! I have a nickel allergy (no canned foods) and my toddler is allergic to dairy and eggs. Thanks for providing DF substitutions!!! Maybe now we can enjoy a casserole. :-)
First, I LOVE THIS RECIPE! It is my go to for Cream of Mushroom and Cream of Chicken. I have a few recipes that I love but they call for Golden Mushroom Soup and Tomato Bisque Soup. How would I use this recipe to make those two Campbell’s Soup replacements? Thank you as always for your awesome work! I appreciate all the work that you do!
Hi Tamara, you can use this recipe for the cream of recipes. As for the other two, we don’t have an exact recipe but a few that come close! Here are some tomato soups http://onceamonthmom.com/roasted-tomato-bisque/ and http://onceamonthmom.com/creamy-tomato-soup/ and http://onceamonthmom.com/tomato-basil-and-beef-soup/ As for mushroom soup this is the closest I could find for now, but maybe it’s something we can add to our hopper http://onceamonthmom.com/paleo-creamy-chicken-mushroom-roasted-cauliflower-soup/
I made this recently for a casserole and it was AMAZING! So much better than the nasty canned stuff. I can’t wait to try another version. Thank you sooo much for sharing, even my picky husband liked it LOL!!!!
Wonderful to hear! It is delicious!
I live in China and it is impossible to find cream of whatever… This is a god-send!
Has anyone tried this with cream? I have a lot of cream in the fridge right now but I’m wondering if it might be too thick. Maybe half cream and half milk might work? Thanks!
I have not tried it with cream yet, but yes it may be a tad too thick. You could try half and half and let me know :)