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I think this is a great recipe! I've used it a few times (to replace cream of mushroom or chicken soup in a casserole-type recipe) and I've not noticed any difference in taste. I love it because I know its healthier and better for us! Thanks for the wonderful recipe!

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CieJF April 02, 2009

I had stopped buying/eating canned soups just because of the sodium content. This is a wonderful recipe. Thank you for sharing.

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luvcook'n April 09, 2010

I have been using this for about a year or maybe a little longer. You really can't tell a difference. Sometimes I don't like cooking it when I am in a hurry, but it is worth it. It's cheaper and healther than canned cream of .... soup. Thank you for this recipe.

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birdie984 March 21, 2010

This is So so so so great!!! We've had to switch to a low sodium diet for hubby, and it means pretty much most prepackaged anything is off limits. I've used this twice for cream of mushroom soup and it has been awesome. I left out the bullion and when I need to make a recipe I just crush a bullion cube and throw it in. Beef for cream of mushroom and chicken for cream of chicken, cream of celery, ect. That way I know that the sodium in the cream soup for the whole recipe is whatever it says on the thing of bullion cubes. Thank you so much for posting this recipe! It's been so great to have the comfort foods that we thought we'd have to give up!

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hottiecj December 02, 2010

i am diabetic,overweight,and have heart disease. i have MANY recipes that call for cream of something soup. esp CASSEROLES! i cant even make them any more because of the soup calories and salt1this is a dream come true for me!! xo to windless!!!! i can eat again!!!

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pjsgamm45 April 17, 2009
Low Sodium/Low Fat Cream of Soup Mix Substitute