Condensed cream soups are a blessing and a burden. On the one hand, they are a super easy, convenient way to turn a dish into something creamy and delicious. On the other hand, most store-bought cream soups don't exactly have a clean label, so many of us feel guilty about using them.
One solution is to make your own. It's not difficult, but it does take more time than opening a can. You can easily double this recipe and freeze half. You'll have a batch ready when you need it.
Feel free to leave out the mushrooms. Without them, it's a great substitute for cream of chicken soup. Or, add celery, onion, asparagus or broccoli to replace whatever type of cream soup your recipe calls for.
This is a great weekend project!