Make a Bechamel sauce. Here is a basic recipe. You can add cheese, too. Or a tablespoon of dry sherry. Adding dash of nutmeg works over veggies.

I love the stuff. I grew up watching my grandmother make it from scratch and have never used a recipe but it is useful to figure proportions.

Here is a link that might be useful: Bechamel

I reject any recipe calling for condensed cream of anything soup. A quick online search will usually reveal similar (and better tasting) recipes that call for a Bechemel base with fresh ingredients added. This means in the same casserole recipes where you might ordinarily see "Condensed Cream of Mushroom Soup," select ones that have you cooking butter and flour in a pan for a little while, adding milk, and then adding mushrooms and spices a short while later.

Alternately, here's a link to exactly what I think you're looking for:
http://www.recipezaar.com/29450

Thank you, barnmom, but now, how do I use it to substitute it in my recipes. As you can probably see, I am not a creative or an adventurous cook! If I have a recipe like these, I have no clue how to do the substitution! I have a potato cassarole that calls for 2 cans of cream of potato soup & a pint of sour cream. I have a chicken and stuffing recipe that calls for a can of cream of chicken soup. The chicken one gets diluted with milk if I remember correctly.
The potato recipe does not get diluted at all. Can you begin to see where I have problems with this?

Thanks again for any help.

Tami

I was just going to suggest a basic white sauce or bechemel sauce and was looking it up when others beat me to it. You can add cheese or any herbs you want to flavor it the way you like it.
Clare

A condensed can of soup is 10 3/4 oz. which would be about 1 1/3 cups of sauce. If you are suppose to add 1 cup milk to it then make 1 cup more sauce.
Clare

Thanks! I was posting my reply, when jazmysmom posted the link. That's what I need! And thanks to you, Clare, that also helps.

I certainly don't need the extra sodium, & my parents have heart problems & diabetes, so I am trying to learn to cook a bit more healthily.

Thanks again.

Tami

So I did a Google search and look what I found. I think I will use it in the future instead of the canned soup. I don't use the canned soup often because I don't like the taste.

You can go here for lot more canned soup substitution recipes. Amazing what you can find on the internet!
Clare

CONDENSED CREAM SOUP SUBSTITUTION

To be used in place of canned soups in casseroles, lower in fat or salt.

2 c. powdered nonfat milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.

Great thread, thanks!

Watch the salt content of the chicken bouillon when using the canned soup substitution recipe.

I suspect that if you really like the recipes with the soup concentrate, you won't like the recipes with the bechamel substitute....because it won't be salty enough.
You will need to learn to substitute other very flavorful ingredients for the soup.. parmesan cheese, herbs, lemon juice, fresh ground pepper....and fresh garlic. I know you say you are allergic to garlic, but I suspect it's something else in those soups...and if you use a little real fresh garlic cloves and not powdered stuff you will find it adds flavor without salt nor fat.
Linda C

If the recipe calls for cream of mushroom soup, try making mushroom stock (from scratch or from stock cubes) and making the bechamel sauce using the stock instead of milk. It will give you a stronger flavour. Same goes for anything you can make stock from, like asparagus, ham or chicken.

Again, thank you for all the help. I will be giving them a try.

Linda, unfortunately, I am definitely allergic to garlic. I break out in hives just being in a room heavily smelling of garlic. I have been tested for the allergy and carry an epi-pen just in case the reaction becomes more than hives from the chest up. I have to read labels constantly, and check in restaurants before ordering. I wish it were something else in the soups, as it would make my life so much simpler! Garlic is in so many things you wouldn't necessarily expect to find it in. I learned 21 years ago about the allergy to garlic, just before getting pregnant with my son.

Tami