In my efforts to save money, I came across this recipe that replaces the endless cans of condensed cream soup on your cupboard.

Yes, I know whole food are cheaper. And healthier. And I do try to make them often. Promise.

But there are some recipes you just can’t escape. The Classics. And they require Cream of Whatever condensed soup. This recipe will save you cupboard space, grocery cart space, and most importantly of all, money.

Ingredients:
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced-sodium chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper

In a large bowl, combine all the ingredients. Store in an airtight container. It should make about 3 cups worth of a dry mix. When you want to make a condensed cream soup substitute, blend 1/3 cup mix and 1 1/4 cups water and either bring to a boil or microwave for 2 1/2 to 3 minutes. Stir often, and let cool. The cooling is important. It needs to reach a gelatinous appearance or it will fall apart in your recipe and the consistency will be off.

This can be used as a substitute for one 10 3/4 oz can of condensed cream of chicken, celery, or mushroom soup.

For more frugal tips, see Crystal’s blog.

Recipe originally from www.tasteofhome.com.