For a condensed cream soup substitute: Whisk 1/3 cup mix and 1 1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10 3/4 ounce can condensed cream of chicken, celery or mushroom soup.
For 1 1/2 cups soup: Whisk 1/3 cup mix and 1 1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Per 1/3 cup mix: 152 calories, trace fat (trace saturated fat), 5mg cholesterol, 557mg sodium, 26g carbohydrate, trace fiber, 10g protein
Exchanges: 1 starch, 1 fat-free milk
Originally published as Cream Soup Mix in Taste of Home August/September 1995, p44.