Instructions: Combine all ingredients and store in an air-tight container. Actually, a cool whip container works great.

To use: combine 1/3 cup mix (stir before measuring) and 1 1/4 cups water.

Cook on low heat until thick. Mixture will be very thick and is equal to 1 can condensed "cream-of" soups.

Notes: If my recipe calls for cream of chicken soup, I often add about 1/4 cup finely chopped chicken/turkey to this. If my recipe calls for cream of broccoli/asparagus/celery soup, I might puree some cooked vegetable and add to it. (For broccoli...puree about a stalk of leftover broccoli; for asparagus, use the drained juice and 2 stalks of canned; for celery, saute 2 sliced stalks in margerine until tender.) Cream of mushroom...I drain a small can of chopped mushrooms, add enough water to make 1 1/4 cups, and then after all is thick, I add the mushrooms themselves. This is the one I use most often....

Believe me, Ive used this lots and lots. Cooking for a "heart" patient as well as an "allergic" one...this recipe has good common items in it. It wont work for the milk-allergic, but for peanut/salt/fat diet...its great. and you know, its a whole lot cheaper than the "cream of" soups that now sell for about a dollar a can....

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