If you don't initially see the dry ingredients, just keep scrolling to the bottom. They really are there. I almost missed them too. Thank you. This is awesome!
@@Messymy I don't know if you ever found the answer to your question, but it's a yes and no answer! No, you can not can the finished product as it is because anything with a thickener in it will not process thoroughly enough to be completely safe from potential botulism. You would have to plan to thicken it as you needed to use it. If it's made with a broth or water base for the liquid, then yes you could, again knowing you would have to add whatever else you needed to make a completed recipe. Also, it's important to follow USDA guidelines for the processing of meat, if you add that when canning. IMO, making the dry base, storing in canning jars and then vacuum sealing for a MORE shelf stable product, is the easiest. And safest.
Thank you for always teaching “newbie’s” & “old time cooks” We appreciate your time ❤️. I learned from my 92 grandma and my mom how to cook, garden, and can. The one thing they taught was to never stop learning and trying new recipes.
The other day I noticed my cans of cream soup had gmo's and I hated how much money I was going to have to spend for organic. This is way better! Thank you so much for sharing this. Very excited to make! I have written the recipe on an index card, which means it will be a staple in our house.
I saw the same - my Progresso cream of mushroom had the “bioengineered” label in the ingredients. So disappointed since they are MSG free, unlike Campbells. We are seeing so many health issues from glyphosate & gmo foods now. The cafeteria in Congress only serves organic food & on their $174k salary, they can afford to buy organic.
@@kareneDallas Don't you hate it that our politicians treat us like peasants? If you look at the packaged and canned foods in your grocery store you will find that the vast majority of it has "bioengineered products" in them. I have avoided any thing packaged or canned that isn't organic for years now because of MSG, GMO, etc. Now it's all bio-engineered. Just one more reason to buy organic and grow as much of my own as I possibly can. Thank the good Lord for freeze dryers!
I'm sure this is even better, but to replace cream soup I just make a medium thick white sauce, : 2 TBL. butter, 2TBL. flour, 1 cup milk, salt pepper to taste. Add this to whatever you are making to replace the cream soup, works great. You can add diced sautéed onions , mushrooms or celery if wanted.
Carolyn you have such a cozy spirit❤. You are a wonderful teacher and an inspiration to me, especially your calmness (though I'm sure you have your moments too, but your spirit exudes peace).
Flour, Campbell's soups, cornmeal, cake mixes, pre-made icing & So Many Other Items now have Bio Engineered Ingredients - Much Much Safer to read labels & shop accordingly🎯
@@pampage7162 & just try to get answers from those manufacturers as to Specifically What that stuff is! I've been getting the runaround for quite a while now. Some of their responses r truly nonsensical & blatant lies. It is defined as "Not found in Nature" but they won't even tell you that. They mostly try & say it's one of the other ingredients (toxins) already listed on the label or say they'll have someone get back to me bit they never do. Pretty sure I kno what it is & I say NO!
Oh my goodness I just made this and I will NEVER buy canned again! I sauted onions then added the mushrooms. Oh it was heavenly! To be honest, I've never liked canned muchroom soup, but this is a whole different thing! Thanks you so much.
However if you eat or cook with cream soups fairly often, this is so much better. Not to mention how much healthier it is for you compared to store bought.
Just wanted to say how much I appreciate watching your videos - I've learned so much this year from them! I know they must be a lot of work and hassle but it is so useful for me and I'm sure many others who are just starting out making things from scratch! Thanks so much!
I have done "cream of" with a white sauce plenty of times but now I just buy heavy cream and use it. Doesn't hurt to add a splash of port or sherry and a touch of cayenne. Neither of us walk away from our bowls till they are empty.
I just dried up about a gallon of Hen of the woods mushroom... I could use the mushroom powder in the mix!!! that would be amazing I use cream of mushroom the most!! yum :) thanks for the ideas !!
New Subscriber here. I've watched several of your videos and appreciate the details and options for cooking as well as growing. I've got a lot of video watching to catch up on!🥰
I’ll be Making it and writing it down for my recipe files!! I don’t buy canned soup at all anymore. It’s been several years now, and I love it! I think I found the perfect recipe!
Thank you for your video. I love cream soups, but cream soups in a can have become too scary, so I've quit eating them. Now, I am going to learn how to make them
I love your videos and your recipes! You always have such good ideas. I have not bought "cream of" soups in years. I will generally just throw in some sauteed chopped mushrooms and/or onions and a big glob of sour cream to replace it in recipes! 😋
I buy a brand that is not Campbell’s and it doesn’t have MSG or any weird ingredients. Green bean casserole is the only thing I use cream of mushroom soup for So that’s why I buy the pacific brand I think it is.
I am definitely making the dry mix this weekend thank you so much. I am even thinking of maybe making a mushroom powder for so extra flavor to add as i use this.
There are only 3 canned products I buy from the store. 1. Organic Canned coconut cream (for curries and such) 2. Organic condensed cream soups (mostly mushroom) for the once a month or less “dinner in a hurry” like tuna casserole 3. In the past year…much to my chagrin, I have been relying on organize canned beans for chili and soups. I look forward to trying this recipie for creamed soup bases to knock one of those three off my list!
Consider using home ground flour to make the rue. Store bought flour lacks bran and germ, which has essential minerals and vitamins. I’ve used my home ground flour for my sauces lately, and it works out fine.
I only use cream of soup maybe 2-3x a year for my special dishes that i make for holidays.. my cheesy potatoes and green bean casserole... so im looking forward to using this instead of the canned version. The grown kids already go crazy for the cheesy taters... 😮
Wonderful video! Very inspiring, even for someone who doesn't have access to grow and preserve food in many ways. This is completely off topic, but.... Whatever cosmetics you are using in this video, the colors complement you very well! Just had to say that :)
Can you freeze dry your base to use later as a quick way to make whatever cream of ___soup you want? Or is the fat content too high to be able to freeze dry
I Love your tutorials! But on the cream soup tutorial I don’t u destined what to do to store it? Do I can my HM cream soups? Please let me know. Thanks a ton!
The fresh soup base can be stored in the fridge for a few days or frozen for longer storage. We also have a dry mix recipe on there can is shelf stable.
Can you show how you prepare the jarred meals as the actual meal? Do you add a roux, as is? Over rice, potatoes, noddles? Is one jar enough for a family of three or is one jar one meal per person?
Love these recipies. I look forward to trying it. I notice you use sharpies to label your jars. Does this wash off ok to reuse the jar at a later date?
You can put clear packing tape over the sharpie to keep it from rubbing off while using the contents of the jar. Then running it through the dishwasher takes the marker off or use alcohol.
How much of the dry mix to liquid to get same consistency as the store bought comes straight from the can? Most times I use these soups in casseroles where they are not reconstituted to a soup.
Hi ! Making some of your recipes. For the creamed soup, when you go to use the mix, the instructions include broth, mix, but no amount of butter. Do we use butter as well?
Can I leave out the powdered milk & place everything else in a mylar bag with an oxygen absorber for a much longer shelf life - then add the powdered milk when ready to cook the soup??? I'm looking for ways to increase shelf life. Love your info/vids!!!
I have eaten Caned soup my whole life and only found out recently that it has MSG in it which I am allergic too. I was so sad. I know have read all labels.
Question: I have a recipe in which I use a can of “cream of” soup without adding any liquid to the can. I mix the can of “cream off” soup with a cup of mayonnaise as a base for a cream sauce in a casserole. Can you please recommend a ratio for creating a home made “cream of“ that would be as thick as the condensed soup before any liquid is added? I am so stumped with this and yet so desperate to be able to use my own recipe as I seek to abandon all the store-bought additives and cost.
I had vegetable base better than bullion in the fridge and even in that, there was yeast extract and seed oils. I have to go grain free due to health issues so it was so sad to find that out!
Look at how many ounces are on the can of soup that you normally use. A cup has eight ounces in it, so if the can has 13 ounces plus you are supposed to add 13 ounces of water (or milk) to the condensed soup, you have 26 ounces total. Divide that by 8 ounces, which gives you 3 cups with 2 ounces leftover, which is another1/4 cup. 3 1/4 cups of soup. I’m sure there is an easier way to explain that but hopefully you understood and my math was correct, lol.😎
@@jenniferseverson11 I would just use the amount minus the amount of water you would use to reconstitute the soup. Or go the easy route, just taste it and look at the consistency. If you’ve made the recipe using conventional ingredients you probably have an idea as to what it should look and taste like.
I noticed you didn't mention GF flour in the video or on your website. I wonder why. And I wonder how well the arrowroot works in a roux compared to flour.
Unfortunately, flour and dairy products are not safe to can. We do have a recipe at the bottom of the post so that you can make the dry mix for the shelf: homesteadingfamily.com/cream-of-chicken-soup-recipe-or-any-cream-of-soup-recipe/
In place of corn starch is it ok to use arrowroot, Potato starch or tapioca powder? You mentioned Arrowroot in the first recipe but corn starch in the mix. Corn allergy and where would you find non-GMO cornstarch anyway? Oops sorry found it in the recipe.
❤❤ ❤❤❤❤❤❤❤❤Can anyone please give me the precise measurements for the dry soup mix? I can’t find it anywhere. I’ve looked on the website where the cream soup recipe is the list of ingredients for the dryer at the bottom, but not a measurement that I can find. Please help!
If you don't initially see the dry ingredients, just keep scrolling to the bottom. They really are there. I almost missed them too.
Thank you. This is awesome!
I am so glad to hear you speak about the poison called Campbell's Soup.
Can you home can cream of ...
Soups?
Dairy isn't safe to can in any form
@@Messymy I don't know if you ever found the answer to your question, but it's a yes and no answer! No, you can not can the finished product as it is because anything with a thickener in it will not process thoroughly enough to be completely safe from potential botulism. You would have to plan to thicken it as you needed to use it. If it's made with a broth or water base for the liquid, then yes you could, again knowing you would have to add whatever else you needed to make a completed recipe. Also, it's important to follow USDA guidelines for the processing of meat, if you add that when canning. IMO, making the dry base, storing in canning jars and then vacuum sealing for a MORE shelf stable product, is the easiest. And safest.
Thank you for always teaching “newbie’s” & “old time cooks” We appreciate your time ❤️. I learned from my 92 grandma and my mom how to cook, garden, and can. The one thing they taught was to never stop learning and trying new recipes.
The other day I noticed my cans of cream soup had gmo's and I hated how much money I was going to have to spend for organic. This is way better! Thank you so much for sharing this. Very excited to make! I have written the recipe on an index card, which means it will be a staple in our house.
What do you imagine a gmo is?😂
I saw the same - my Progresso cream of mushroom had the “bioengineered” label in the ingredients. So disappointed since they are MSG free, unlike Campbells.
We are seeing so many health issues from glyphosate & gmo foods now.
The cafeteria in Congress only serves organic food & on their $174k salary, they can afford to buy organic.
@@kareneDallas & thoseawful Bioengineered Ingredients r n just abt Everything now🤬
@@kareneDallas Don't you hate it that our politicians treat us like peasants? If you look at the packaged and canned foods in your grocery store you will find that the vast majority of it has "bioengineered products" in them. I have avoided any thing packaged or canned that isn't organic for years now because of MSG, GMO, etc. Now it's all bio-engineered. Just one more reason to buy organic and grow as much of my own as I possibly can. Thank the good Lord for freeze dryers!
Also a bioengineered food product 😳
I love the idea of making my own staples instead of buying the stuff in the store. Thank you so much😊
Me too
I'm sure this is even better, but to replace cream soup I just make a medium thick white sauce, : 2 TBL. butter, 2TBL. flour, 1 cup milk, salt pepper to taste. Add this to whatever you are making to replace the cream soup, works great. You can add diced sautéed onions , mushrooms or celery if wanted.
For a béchamel or any sauce that uses a light or blonde roux cook the flour just until it smells like cooked pie crust.
Carolyn you have such a cozy spirit❤. You are a wonderful teacher and an inspiration to me, especially your calmness (though I'm sure you have your moments too, but your spirit exudes peace).
The dry mix would be so great for fast meals!
Flour, Campbell's soups, cornmeal, cake mixes, pre-made icing & So Many Other Items now have Bio Engineered Ingredients - Much Much Safer to read labels & shop accordingly🎯
Found it in breads, crackers, refrigerator cookie dough, pizzas, and even frozen yogurt and tomato soup.
@@pampage7162
& just try to get answers from those manufacturers as to Specifically What that stuff is! I've been getting the runaround for quite a while now. Some of their responses r truly nonsensical & blatant lies. It is defined as "Not found in Nature" but they won't even tell you that. They mostly try & say it's one of the other ingredients (toxins) already listed on the label or say they'll have someone get back to me bit they never do. Pretty sure I kno what it is & I say NO!
Rumford makes a non-GMO cornstarch!
Fantastic! I've been watching from the UK where this isn't really done and I'm cooking and canning so much growing my pantry, ty ty ❤
I made the fresh version, but thank you so much for sharing the shelf stable version!! I'll definitely be making that to keep in my pantry!
Oh my goodness I just made this and I will NEVER buy canned again! I sauted onions then added the mushrooms. Oh it was heavenly! To be honest, I've never liked canned muchroom soup, but this is a whole different thing! Thanks you so much.
Wonderful!
Thank you for the dry version. This is great to take camping or when you don't have refrigeration.
i love the use of the shot glasses to hold your seasonings....really smart and cute
On my to-do list for this weekend - make shelf-stable "cream of" base. Thanks for such an easy way to get off of the canned options.
Only good for 6 months, not as shelf stable as an actual can that doesn't expire
However if you eat or cook with cream soups fairly often, this is so much better. Not to mention how much healthier it is for you compared to store bought.
@@user-tinaunderwoodsummit I don't have the time, money, tools, spices, resources that she does.
the reason they dont expire is what is not good for us@@recoveringsoul755
Thank you for teaching us this healthier shelf staple soup mix to put on our shelves. What a blessing you are to us! Blessings@
Just wanted to say how much I appreciate watching your videos - I've learned so much this year from them! I know they must be a lot of work and hassle but it is so useful for me and I'm sure many others who are just starting out making things from scratch! Thanks so much!
I have done "cream of" with a white sauce plenty of times but now I just buy heavy cream and use it. Doesn't hurt to add a splash of port or sherry and a touch of cayenne. Neither of us walk away from our bowls till they are empty.
I just dried up about a gallon of Hen of the woods mushroom... I could use the mushroom powder in the mix!!! that would be amazing I use cream of mushroom the most!! yum :) thanks for the ideas !!
New Subscriber here. I've watched several of your videos and appreciate the details and options for cooking as well as growing. I've got a lot of video watching to catch up on!🥰
Thanks for watching!
Yum...this is the best 👌
I’ve had the dry mix cookbooks and I need to pull them out. Homemade is so much better.
Wow 😮 thanks so so much. Going grocery shopping in the morning and I found you just in time. I’ve deleted my soups off my list 👍🏻 and also following ❤
I will have both, I think... ready-made and also self-made.
We serve this over toast 16:27
I always make cream of chicken and cream of mushroom soups. Tastes so much better
I’ll be Making it and writing it down for my recipe files!! I don’t buy canned soup at all anymore. It’s been several years now, and I love it! I think I found the perfect recipe!
Another absolutely wonderful and educational video. Thank you so much.
!!! Shelf stable !!! Thank you! this has been something I've wanted to stop buying for a long time but it was the speed holding me back
Thank you for your video. I love cream soups, but cream soups in a can have become too scary, so I've quit eating them. Now, I am going to learn how to make them
I love this idea. When making the dried shelf stable cream of something what can I substitute the potato flakes with a sim allergic to potato?
I love your videos and your recipes! You always have such good ideas. I have not bought "cream of" soups in years. I will generally just throw in some sauteed chopped mushrooms and/or onions and a big glob of sour cream to replace it in recipes! 😋
I buy a brand that is not Campbell’s and it doesn’t have MSG or any weird ingredients. Green bean casserole is the only thing I use cream of mushroom soup for So that’s why I buy the pacific brand I think it is.
MSG isn't a "weird ingredient". 🙄
@@SuperTinyTurtle it doesn’t belong in a can of soup or condensed soup
I am definitely making the dry mix this weekend thank you so much. I am even thinking of maybe making a mushroom powder for so extra flavor to add as i use this.
There are only 3 canned products I buy from the store.
1. Organic Canned coconut cream (for curries and such)
2. Organic condensed cream soups (mostly mushroom) for the once a month or less “dinner in a hurry” like tuna casserole
3. In the past year…much to my chagrin, I have been relying on organize canned beans for chili and soups.
I look forward to trying this recipie for creamed soup bases to knock one of those three off my list!
Thank you for all the wonderful meals, tricks and treats...love em..i would so love to spend time on your homestaed, and learn hands on!!!
Thanks for the alternative!
Consider using home ground flour to make the rue. Store bought flour lacks bran and germ, which has essential minerals and vitamins. I’ve used my home ground flour for my sauces lately, and it works out fine.
I only use cream of soup maybe 2-3x a year for my special dishes that i make for holidays.. my cheesy potatoes and green bean casserole... so im looking forward to using this instead of the canned version.
The grown kids already go crazy for the cheesy taters... 😮
Love this! Thank you so much. ❤
Can’t wait to try
My rule of thumb is this..”IF YOU CAN NOT PRONOUNCE WHAT THE LABEL SAYS ON FOOD THEN DON’T EAT IT”
Welp, that speaks to your ignorance and virtue signaling, try putting boletus exaruit in your soup instead.
Thank you so much for this!!! I've been looking for a good cream-of-chemical alternative!
Glad it was helpful!
Great video....I always add the spices to the rue and let it cook before I add the broth, I think it makes it more flavorful ...
Wonderful video! Very inspiring, even for someone who doesn't have access to grow and preserve food in many ways. This is completely off topic, but.... Whatever cosmetics you are using in this video, the colors complement you very well! Just had to say that :)
Ty homesteading family, so much better cream soup homemade. TY God bless
It's not if you made the bouillon powder your self,
Thank you!
as usual. the best info. shared. ty carolyn.
Thx for doing this and sharing.
Love this idea!! Could we please get details or a link for the skillet/pan you are using.
Great info and video👍🏽
Thanks for watching!
I would love to see a video or recipe for Golden Mushroom soup dry mix.
We need to make up a jar for my pantry.
Prefer to add fresh,chopped parsley... makes big difference..
This is definitely on my list of things to make! Could I use freeze dried butter in the shelf stable mix?
Can you freeze dry your base to use later as a quick way to make whatever cream of ___soup you want? Or is the fat content too high to be able to freeze dry
Brilliant. love roux but have been needing to watch the butter levels. That soup powder looks amazing.
How to save video
Love this! Can you use whole wheat instead of white flour?
I’d like to know that as well.
Carolyn I wanted to ask ; could you dry can ( dry food preserving thingy ha ha ) would that help extend the life of the dry soup mixture
Azure Std is great....
I just got a freeze dryer, l'm looking forward to freeze drying my own soups 😊 GOD BLESS
Zeus is LORD
Ideas for cream of shrimp soup? What can I add in place of chicken bouillon?
Thank you so much for this. I will use this starting today!😊
I Love your tutorials! But on the cream soup tutorial I don’t u destined what to do to store it? Do I can my HM cream soups? Please let me know. Thanks a ton!
The fresh soup base can be stored in the fridge for a few days or frozen for longer storage. We also have a dry mix recipe on there can is shelf stable.
Has anybody done this with an alternative milk powder for the dry one?
And an alternative milk for the fresh soup? Which did you use?
Can you show how you prepare the jarred meals as the actual meal? Do you add a roux, as is? Over rice, potatoes, noddles? Is one jar enough for a family of three or is one jar one meal per person?
We have the recipes and directions here: homesteadingfamily.com/cream-of-chicken-soup-recipe-or-any-cream-of-soup-recipe/
Different video used powdered milk instead of flour - which i like better, since i watch my carbs.
I love your video. but I have celiac disease I cannot use flour what is the best alternate that you can use?
Great video! Thank you!
What to use in place of milk. Not into dairy at all for over 25 yrs.
Love these recipies. I look forward to trying it. I notice you use sharpies to label your jars. Does this wash off ok to reuse the jar at a later date?
Yes, the sharpie will wash off so you can reuse the jar 😊
You can put clear packing tape over the sharpie to keep it from rubbing off while using the contents of the jar. Then running it through the dishwasher takes the marker off or use alcohol.
How much arrowroot would you use in place of the flour?
Thanks for the recipes! I am wondering if you can sub arrowroot for the cornstarch in the shelf stable recipe?
Yes you can!
@@HomesteadingFamily Awesome, thank you!
Also, can the fresh recipe, using butter, but alternative milk, such as cashew milk, be freeze dried?
How much of the dry mix to liquid to get same consistency as the store bought comes straight from the can? Most times I use these soups in casseroles where they are not reconstituted to a soup.
Hi ! Making some of your recipes. For the creamed soup, when you go to use the mix, the instructions include broth, mix, but no amount of butter. Do we use butter as well?
Can I leave out the powdered milk & place everything else in a mylar bag with an oxygen absorber for a much longer shelf life - then add the powdered milk when ready to cook the soup??? I'm looking for ways to increase shelf life. Love your info/vids!!!
Yes you can!
How much of the mix would you use instead of 2/3 cup and how much powdered milk?
I love the look of the jars on shelves in the background. But aren’t they supposed to be in the dark? Serious question from a new canner
It's in a downstairs kitchen studio. No direct light.
Can you just freeze-dry the fresh stuff and rehydrate it later for use?
Of course - if you have a freeze dryer :)
I have eaten Caned soup my whole life and only found out recently that it has MSG in it which I am allergic too. I was so sad. I know have read all labels.
I saw the dry ingredient list of items BUT no measurements! They would be nice to have. Thank you
Here is the recipe: homesteadingfamily.com/cream-of-chicken-soup-recipe-or-any-cream-of-soup-recipe/
At that point, it's called a blond Rue with the amount of cooking you were doing for your butter and flour
It looks like you used 2 sticks of butter, which would be 1 cup, for the rue. You said use 1/2 cup of butter. Which is it?
Suggestions for lactose intolerant?😢
Question: I have a recipe in which I use a can of “cream of” soup without adding any liquid to the can. I mix the can of “cream off” soup with a cup of mayonnaise as a base for a cream sauce in a casserole. Can you please recommend a ratio for creating a home made “cream of“ that would be as thick as the condensed soup before any liquid is added? I am so stumped with this and yet so desperate to be able to use my own recipe as I seek to abandon all the store-bought additives and cost.
Question
After cooking up this cream mixture, what is the process to make it “long term dry shelf stable? Freeze drying??
We have the recipe for the dry mix here: homesteadingfamily.com/cream-of-chicken-soup-recipe-or-any-cream-of-soup-recipe/
I had vegetable base better than bullion in the fridge and even in that, there was yeast extract and seed oils. I have to go grain free due to health issues so it was so sad to find that out!
I find I use the "condensed" version most often in recipes. How might I convert it to a can size?
Look at how many ounces are on the can of soup that you normally use. A cup has eight ounces in it, so if the can has 13 ounces plus you are supposed to add 13 ounces of water (or milk) to the condensed soup, you have 26 ounces total. Divide that by 8 ounces, which gives you 3 cups with 2 ounces leftover, which is another1/4 cup. 3 1/4 cups of soup. I’m sure there is an easier way to explain that but hopefully you understood and my math was correct, lol.😎
But you don’t always reconstitute the soup used in recipes. What am I missing?
@@jenniferseverson11 I would just use the amount minus the amount of water you would use to reconstitute the soup. Or go the easy route, just taste it and look at the consistency. If you’ve made the recipe using conventional ingredients you probably have an idea as to what it should look and taste like.
Thank you
Would the dry cream of soup base mix last a bit longer if stored in the fridge?
I noticed you didn't mention GF flour in the video or on your website. I wonder why. And I wonder how well the arrowroot works in a roux compared to flour.
This may be a stupid question. Can you can the cream soup?? Just getting into the the realm of canning. Thank you!
Unfortunately, flour and dairy products are not safe to can. We do have a recipe at the bottom of the post so that you can make the dry mix for the shelf: homesteadingfamily.com/cream-of-chicken-soup-recipe-or-any-cream-of-soup-recipe/
Do you have a link for that burner?
Love that video !! ❤
Can you use a oxygen pump remover or oxygen pouches and make it last longer
Any bouillon you use is pure MSG, the king of flavor
I don't know what happened to Campbell soup. I looked at the ingredients the other day and I was shocked! Didn't even recognize anything!
In place of corn starch is it ok to use arrowroot, Potato starch or tapioca powder? You mentioned Arrowroot in the first recipe but corn starch in the mix. Corn allergy and where would you find non-GMO cornstarch anyway? Oops sorry found it in the recipe.
yes, you can use the other starches you mention, arrowroot is the most like cornstarch and will give the best result. hth
❤❤ ❤❤❤❤❤❤❤❤Can anyone please give me the precise measurements for the dry soup mix? I can’t find it anywhere. I’ve looked on the website where the cream soup recipe is the list of ingredients for the dryer at the bottom, but not a measurement that I can find. Please help!
If you scroll to the very bottom, you will find it there: homesteadingfamily.com/cream-of-chicken-soup-recipe-or-any-cream-of-soup-recipe/
Got it! Thank you!!