Homemade Condensed Cream of Mushroom Soup + More Condensed Soup Recipes!

Homemade Condensed Cream of Mushroom Soup is so much better for you and your recipes! Swap this recipe wherever a can is listed in your recipe!

In the past it would never fail that I’d find a recipe I really wanted to make and low-and-behold it calls for cream-of-something-soup. Instantly I’d be super bummed and move on. 

Condensed Cream of Mushroom Soup l SimplyScratch.com

Why is it some of the best recipes call for condensed soup? For example there’s the green bean casserole, cheesy potatoes and chicken pot pie just to name a few. I used to think I’d never be able to make my beloved casseroles because I swore off canned condensed soups. Well I’m here to tell you… it’s possible.

If you’re not fond of using cream-of-anything-soup {let’s just abbreviate that to COAS so I don’t have to type that a gazillion more times, K?} like I am, well this is your post! I’ve been substituting these easy condensed soup recipes in my favorite dishes and you can’t even tell… except that they taste 10 million times better.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Okay so obviously in today’s post I’m showing you how I make condensed cream of mushroom soup from scratch. I’m using my favorite mushroom… the cremini or baby portobellas, shallots and vegetable broth. With the holiday season {aka casserole season} quickly approaching I thought there was no better time.

This is so ridiculously simple, I’m preparing to put you-know-who out of business. 😉

Condensed Cream of Mushroom Soup l SimplyScratch.com

Condensed Cream of Mushroom Soup l SimplyScratch.com

Start by halving, peeling, slicing and finely mincing a shallot. I use shallots because they’re mild and usually pretty small and I can use the whole thing and nothing is wasted, except maybe the few outer layers.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Condensed Cream of Mushroom Soup l SimplyScratch.com

Repeat the slicing and mincing with the cremini mushrooms. I used a large one… but you need enough to equal a half cup. I use cremini mushrooms because they have tremendous umami flavor and really work well in this.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Melt the 3 tablespoons of butter in a 10 inch skillet.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Add in the minced shallots.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Sauté them until they are just about soft {3-5 minutes}.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Next, add in the minced creminis.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Stir and cook for two to three minutes.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Sprinkle in the all purpose flour…

Condensed Cream of Mushroom Soup l SimplyScratch.com

Stir and cook that for a minute to two, tops.

Condensed Cream of Mushroom Soup l SimplyScratch.com

If you want you can combine the milk and vegetable broth in the same measuring cup to save time.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Whisk while pouring the milk/broth combo into the flour-y mushroom/shallot mixture.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Keep whisking until smooth. Let this simmer until it thickens, about 5-8 minutes.

Condensed Cream of Mushroom Soup l SimplyScratch.com

Season with a little kosher salt. Keep in mind you’ll be adding this to a recipe that more than likely will be calling for salt. Grind in some fresh black pepper too!

Condensed Cream of Mushroom Soup l SimplyScratch.com

Give it a taste test… SO GOOD! Now how many of you would do that with a can of condensed soup? Answer: no one.

It does take a few extra minutes and dirtying a couple dishes… but it’s so worth it. Make this in larger batches and freeze in individual “can size” portions {about a cup and a half each} and simply defrost when you need it!

Condensed Cream of Mushroom Soup l SimplyScratch.com

In the printable recipe I’ve included two other commonly used condensed soups, but really you can make any by swapping out different veggies and broth or adding cheese. Yum!

Watch me make it live on TV here!


Enjoy! And if you give this Condensed Cream of Mushroom Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Homemade Cream of Mushroom Soup + More Condensed Soup Recipes!

Homemade condensed soups are better for you and your recipes!

Yield: 1 "can" condensed soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


3 tablespoons unsalted butter

1 small shallot, minced (about a quarter cup)

1/2 cup minced cremini mushroom

2-1/2 tablespoons all-purpose flour

1/2 cup vegetable broth

1/2 cup whole milk

1 pinch kosher salt (go easy so you don't over salt when adding to the recipe)

2 pinches freshly ground black pepper

For Cream of Chicken Version: Sauté Shallot and 1 small clove of garlic in butter until soft. Sprinkle with 2-1/2 tablespoons of all purpose flour and let the flour cook for one to two minutes. Whisk in the half cup of milk plus a half cup of chicken broth. Whisk until smooth and let simmer until thick. Season with kosher salt and black pepper to taste.

Cream of Celery Version: Sauté Shallot, 1 to 2 ribs of celery {depending on size} that has been minced and one clove of garlic until just about soft. Sprinkle with all purpose flour, stir and let the flour cook for a minute or two. Whisk in the half cup of whole milk plus a half cup of vegetable broth. Whisk until smooth and let simmer until thick. Season with kosher salt and black pepper to taste.


In a 10 inch skillet melt the three tablespoons of butter over medium heat. Once melted add in the minced shallot, stir to coat in the butter and sauté until just soft, about 3-5 minutes.

Add in the minced cremini mushrooms, stir and cook for 2-3 minutes.

Sprinkle with the 2-1/2 tablespoons all purpose flour and let the flour cook for a minute or two. Whisk in the whole milk and vegetable broth until smooth.

Bring to a simmer and cook until it has thickened, about 5-8 minutes.

Use as a substitute in any recipe calling for canned cream of mushroom soup!

Note: Store this in an air-tight container for 3-4 days in the fridge or freeze and simply defrost when needed!

[this post contains affiliate links.]

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89 Responses to “Homemade Condensed Cream of Mushroom Soup + More Condensed Soup Recipes!”

  1. #
    Amy — October 23, 2013 at 7:53 am

    This is amazing!

  2. #
    Lindsay — October 23, 2013 at 7:53 am

    I love this recipe!!

  3. #
    Tieghan Gerard — October 23, 2013 at 8:58 am

    These are completely awesome! I do the same thing when I see a recipe with canned cream of anything! Can’t wait to try these out!

  4. #
    Jennie @themessybakerblog — October 23, 2013 at 9:05 am

    Yup, I’ll be making the change from canned soup to this. Seriously, this recipe looks delicious. Pinned.

  5. #
    Pamela @ Brooklyn Farm Girl — October 23, 2013 at 10:20 am

    You just made my day with this – thank you! So many times a recipe calls for this and I never have it on hand, now that’s going to change!

  6. #
    Christy @ My Invisible Crown — October 23, 2013 at 11:12 am

    Oh I bet they taste better! I am right there with you and over the hers have stopped making all those casseroles that are especially holiday oriented (and I’ve missed them!) because of the yucky canned condensed soups. Thanks man for sharing!~ Def pinning this!

  7. #
    stacey — October 23, 2013 at 11:12 am

    You are the bomb diggity!!!!! SOOOOOO excited about this post! 🙂

    • simplyscratch replied: — October 23rd, 2013 @ 1:35 pm

      Thanks Stacey!

  8. #
    Megan {Country Cleaver} — October 23, 2013 at 11:53 am

    Beyond brilliant!! I love this so much, and I am ALWAYS out of COMS, so I will def make this and keep it on hand!

  9. #
    Kelli H (Made in Sonoma) — October 23, 2013 at 1:29 pm

    Thank you for doing this. I am the same exact way and refuse to use anything condensed soup…this helps a lot.

  10. #
    Rachel @ Baked by Rachel — October 23, 2013 at 2:03 pm

    Oh this is going to come in so handy!!

  11. #
    Lauren @ Climbing Grier Mountain — October 23, 2013 at 2:31 pm

    Dude, you are a genius! I had no idea you could make your own condensed soup. Thank you for saving future recipes!!

  12. #
    Felecia Cofield — October 23, 2013 at 2:46 pm

    Hi Laurie! Once again, another timely recipe! Not only can you use this in recipes, this stuff looks good enough to eat, as is! Thank you so much for sharing these beautifully photographed recipes! Blessings from Bama!

  13. #
    Laura @ The Rookie Cook — October 23, 2013 at 2:48 pm

    Perfect, I love this! One of the hubby’s favorite dishes includes cream of chicken. Naturally, I hate to make it and only do about once a year. With this recipe, I’ll have to put it on the monthly rotation. Thanks!

  14. #
    Brittany H. — October 23, 2013 at 3:58 pm

    Been needing this recipe! I always HATE using COAS, but sometimes just want a good ol casserole! Thank you 🙂

    • simplyscratch replied: — October 23rd, 2013 @ 11:17 pm

      I totally know what you’re saying! Buh-bye COAS! 🙂

  15. #
    Georgia @ The Comfort of Cooking — October 23, 2013 at 5:08 pm

    Love this, Laurie! It would be such a good soup on its own or as a base for another recipe. It’s great that you provided subs for cream of chicken and celery, too! Brilliant!

  16. #
    Misfit Mom — October 25, 2013 at 7:27 pm

    Okay, you are my new HERO! I made the cream of chicken soup today to use in my Chicken Tortilla Soup. I am not a gifted cook. So, condensed soup was my one downfall, and I still didn’t feel good about even using an organic version. I found some other dry recipe somewhere for this, but it did NOT work.

    Let me explain I had to ask the produce guy what shallots were, and WHERE I could find them (does that tell you anything?) So, I minced my first shallot and started in following the recipe. The shallots ended up burning or browning on my first try. BUT…I was determined! I WAS going to SUCCEED! So, I minced my second shallot. I turned the burner down to simmer or 2 on my gas range (now it could have just been my stove and cookware), and low worked like a charm!!! EVERYONE loved dinner! I can’t thank you enough for all the time you spend on these pictures. You have given me NEW inspiration that I can do this!!!!!!! I’m trying to eat and serve whole foods for health reasons, and I’ve been frustrated with some other places where I can’t even pronounce the items on the recipe list and they are only available on Amazon or something. So, what I’m trying to say is YOU ROCK, or I LOVE YOU–whichever one you want to choose! The next recipe I’m trying is the chicken pot pie, and then the cornbread! Thank you, thank you, thank you!

  17. #
    Julie @ Texan New Yorker — October 28, 2013 at 6:52 pm

    What a fantastic resource to have! I stopped using Condensed Cream of Crap soups awhile ago, and sometimes it is hard to reverse engineer a recipe that calls for one. Thank you so much for posting this!

  18. #
    Tammy — November 14, 2013 at 8:11 am

    Another thing to make my friends “hate” me. I’ve been making more and more things from scratch – don’t remember the last time I bought a loaf of bread or english muffins. I’m going to add this to my list (as I’m one of those people who hates using canned anything). Thanks for another preservative-free option.

  19. #
    Janna — December 9, 2013 at 8:07 pm

    This recipe is so awesome! I really dislike using canned soup! Especially when it comes out looking like the can and makes that awful gulping sound. Gross!

    Anyway, I just tried this recipe last week and, wow! It did taste a little different from the canned stuff but it worked perfectly with my casserole that I cooked. And, it makes the house smell amazing! My husband doesn’t even like mushrooms but he kept commenting on how good it smelled!!

  20. #
    Kelly Velasco — March 11, 2014 at 2:20 pm

    THANK YOU SO MUCH! I have been changing my life and my family’s by staying away from the grocery store’s convenience aisles and revamping all of my recipes with the new company I found.
    You might be interested if you haven’t heard of them all ready. Wildtree is an all natural, USDA certified organic company, their products contain, no MSG, NO fillers, No dyes, No GMO’s and are made in a peanut free facility. The vegetable bouillon will work perfectly with this recipe, thank you again!

    Check out my site http://www.mywildtree.com/kellyv

  21. #
    Mariana — March 30, 2014 at 7:41 am

    I love cream of mushroom soup, but refuse to buy those cans… Specially here in Brazil, where they are sold as gourmet food (and priced accordingly)… Yes, those famous American canned soup…

    Now… If I make this recepie, how do I turn it into “soup”? Does it work like that?


  22. #
    Joanna — April 21, 2014 at 2:09 pm

    Thank you for this recipe! I need to cut out sodium(those canned soups are loaded with it). This recipe was easy to make, tasted great and worked with all my cream of mushroom slow cooker recipes!

    • Laurie McNamara replied: — April 21st, 2014 @ 10:53 pm

      You are SO welcome! I’m so glad this worked great for you 🙂

  23. #
    Jenn — May 20, 2014 at 3:00 pm

    I made a triple batch of this today. Froze 2 batches and am making a pot pie for tonight. It is so good and so easy to make! Thank you!

  24. #
    Jenny — July 1, 2014 at 11:21 am

    Thank you, Laurie, for sharing this recipe! I just have some questions. If I make a whole batch of these, how long are they good for? And do I keep them in the fridge, freezer, or pantry?

    • Laurie McNamara replied: — July 14th, 2014 @ 9:02 am

      Hi Jenny!

      You can keep it in the fridge for maybe 3-4 days. But freezing it will allow it to last longer and you can just defrost and use it when needed. 🙂

  25. #
    Molly — July 31, 2014 at 12:06 pm

    Can’t find the printable recipe!

  26. #
    Molly — July 31, 2014 at 12:06 pm

    found it

  27. #
    Fala — August 18, 2014 at 5:55 pm

    Thank you so much for this recipe. I made cream of chicken soup from scratch a while ago, and since then I have completely foregone the store-bought condensed soups – they scared me to start with anyways. Now it’s finally time for me to make cream of mushroom soup, and your recipe looks just wonderful.

    I’m going to make a huge batch of this and freeze some in jars – it looks amazing, and I love your step-by-step pictures and instructions.

    Thanks again!

    • Laurie McNamara replied: — August 18th, 2014 @ 11:09 pm

      Thank you Fala! I’m so glad! 🙂

  28. #
    Carrie — August 20, 2014 at 6:25 pm

    Loved this, it worked wonderfully! I have family members that are allergic to wheat, so I can’t use canned soups because they aren’t gluten free. I substituted tapioca flour for regular flour and *SHAZAM* it was gluten free! Thank you so much!

    • Laurie McNamara replied: — August 26th, 2014 @ 8:54 am

      THAT is awesome! Your comment made me so happy 🙂

  29. #
    Janice — September 20, 2014 at 10:46 pm

    I made this today to use in a slow cooker stew, and it tasted better than Campbell’s! I’m glad I made a big batch for freezing as you suggested. Thank you for this fabulous recipe. I could just hug you!

  30. #
    Susie — October 27, 2014 at 11:19 pm

    Thank-You!!!! asked my FB friends today if anyone knew of a recipe of Cream of Mushroom that I could freeze (was thinking it might curdle). A friend posted your website to me. You are now famous in my circle 😉 I just want to thank-you, again!!

  31. #
    Melody Bailey — December 8, 2014 at 7:30 pm

    So delicious!!!!!!

  32. #
    Melody+Bailey — December 8, 2014 at 7:31 pm

    ** I used it for chicken and dumplings !! Perfection

  33. #
    Heather — December 31, 2014 at 7:03 pm

    Thank you for this! I don’t normally comment. But, I wanted to add something I didn’t see above. I cut way back on using COAS a while ago because of the ingredients. Then discovered I am now severely lactose intolerant, which solidified me cutting them out of our diet completely. But, I missed the convenience and my family and I missed the recipes. This recipe solved all my issues! I made this with lactose free milk. Not only did my family get to enjoy a dish we have missed since cutting out the soups, but I was able to eat it with them and not react at all!! Thank you so much for sharing this recipe.

  34. #
    Angie — January 7, 2015 at 12:51 pm

    Would it be possible to make this is bulk and can it for later? and would a hotwater canner be ok or would it need to be pressure canned?

  35. #
    viv — January 13, 2015 at 5:19 pm

    I would like to make a big batch of this but would like to jar it so if you can please give some suggestions on this it would very much be appreciated as freezer space is limited and I would prefer to jar and store
    thank you

  36. #
    Michelle — January 17, 2015 at 12:59 am

    This looks great! Can’t wait to try. My new favorite soup for cooking is “beefy mushroom” Wonder if you have any thoughts on how to make a version of this? I am new to this kind of cooking. Trying to clean up my act. Thanks!

  37. #
    Val — January 29, 2015 at 6:35 pm

    thank you for the recipe can’t wait to try this. Also I like the pictures to go along with the recipe. I’m tired of the soups that are nothing more then a bunch of junk ingredients. You think that the soup companies would catch on. I’m thinking that any food that has an ingredient that I cannot pronounce, has to be bad for your health. Talking about all food.

  38. #
    Gina H — February 2, 2015 at 6:23 pm

    This is wonderful. I didn’t gave mushroom soup for a casserole and I really don’t like store boughten anyways because of all the additives. This will be added to my recipes. I will definitely try the chicken and celery.

  39. #
    Sima — February 26, 2015 at 4:26 pm

    All I can say is that you dear Laurie is a genius. Looooove this recipe!

  40. #
    E — March 7, 2015 at 12:23 pm

    This is delicious. I made a big batch and stuck it in the freezer. Thank you, Laurie. I love making everything from scratch too!

  41. #
    Sandy Ohnemus — April 8, 2015 at 2:52 pm

    This sounds like a great recipe to help me get away from that nasty COAS, but since I’m not the greatest cook, I have a question. Does the milk have to be whole milk or would 1% milk be ok? We never have whole milk on hand so I’d have to buy it specially. Oh, also, I read in another blog that you can’t freeze recipes with dairy in them cuz they’ll break down when defrosted, but you even recommend freezing this, which I think would be wonderfully helpful. I’m confused! Is it ok to freeze this? …I guess that’s two questions.

  42. #
    Valerie T — April 14, 2015 at 12:37 pm

    I tried the mushroom soup recipe. My husband said it was the best mushroom soup he had ever had. Easy directions I love pictures to help show the way. Appreciate you sharing. I really wish the soup companies would lose the MSG and other unnecessary ingredients. Came back to this site because I’m going to try the celery soup now and decided to leave a review. I have been sharing this site with family members and friends. Thanks again.

    • Laurie McNamara replied: — April 20th, 2015 @ 11:46 am

      That’s fabulous! I’m so happy to hear it!

  43. #
    Lisa — April 17, 2015 at 10:25 pm

    Oh my goodness. This is the best homemade cream of mushroom soup!!
    I am trying to get away from the processed foods and just love this recipe.
    In the past I have tried other substitutes that just didn’t make the “grade”.
    Thank you for the delicious homemade version. This will now be our staple!

  44. #
    cindy — May 21, 2015 at 12:29 pm

    I love this recipe! It is so delicious, and so great for any casserole. I used almond milk instead of regular milk, and it. Came out delicious. You can’t even tell I used almond milk. I have to be careful of my salt intake, so this recipe is perfect for me. Thank you so much for sharing!

    • Laurie McNamara replied: — May 25th, 2015 @ 8:40 am

      You are SO welcome Cindy! I love that you tried it with almond milk! Thank you for leaving such a helpful review 🙂

  45. #
    Liz — May 24, 2015 at 2:23 pm

    Tonight’s dinner is stuffed bread, which calls for cream of mushroom soup. I followed your recipe except I used beef broth and added extra mushroom and onion and a splash of worcestershire sauce. So far so good… the bread is in the oven, hopefully it tastes as good as it smells!

  46. #
    Jennifer Carroll — August 23, 2015 at 9:06 pm

    These recipes are amazing! Have been wanting to do something like this for a while. Could they be pressure canned do you think?

  47. #
    Sara Kopitzke — September 6, 2015 at 8:23 am

    Do you have to use whole milk, or can I use 1%?

  48. #
    Sara Kopitzke — September 6, 2015 at 8:26 am

    Do you have to use whole milk, or can I do 1%?

    • Laurie McNamara replied: — September 6th, 2015 @ 8:59 am

      Go for it! I don’t see why you couldn’t

  49. #
    Debbie — October 9, 2015 at 11:06 am

    Any suggestions for how to make this gluten free? What would you suggest as a replacement for the flour?

    • Laurie McNamara replied: — October 10th, 2015 @ 10:34 am

      Hi Debbie, without testing this method I can’t guarantee results, but I think you could try following each step (minus the flour) bring to a bubble and then whisk in a cornstarch slurry. please keep me posted 🙂

  50. #
    Linda — October 20, 2015 at 2:48 pm

    Michelle, I also like using the beefy mushroom soup for my meatball stroganoff. I recently made some beef bone broth and froze it. I am going to try using that broth w/ the cream of mushroom and see how that goes. Also possibly stir in beef bouillion into the veggie broth. Good luck and thanx so much for this website. Theyre are alot of us out there who are going to scratch/ homemade because of what is in our food. Hope its not too lateL OL, I’m 60 yo.

  51. #
    Arminda — November 7, 2015 at 1:30 pm

    This is going to change my family’s life!!! Ever since my son was diagnosed with celiac over two years ago, we have been missing out on so many of my old recipes that needed COAS’s. Finally they started making gluten free versions, but, if you think regular ones are gross? Bleh! They were so disgusting. We tried them once and I threw the rest away! Now I can make my own, feel better about what’s in them, and I can easily alter this to be gluten free! Thank you so so much!!!

  52. #
    Arminda — November 7, 2015 at 1:32 pm

    To the previous poster who asked about making this gluten free, obviously we were googling for the same purposes lol, I always substitute Bobs Red Mill all purpose flour. It’s a great substitute, and my non gluten free family can never tell the difference.

  53. #
    Aj — November 15, 2015 at 8:41 pm

    I am SUPER excited about this!!!!! You prob completely understand haha.
    I just have one question? Can this be made with little or no butter?

  54. #
    Aj — November 18, 2015 at 1:32 pm

    I thought I posted, but maybe it didn’t go through :(. I’m so excited about this! I too am trying to go very clean eating buy I LOVE chicken divan lol. Is there anyway to make this recipe with little or no butter?
    Thank you!!!!!

  55. #
    Corina — December 28, 2015 at 2:17 pm

    Thank you for this recipe!
    I’m from Germany and we don’t have condensed cream of whatever soups 🙂
    Easy recipe, tastes very good! Now I can cook some great King Ranch Casseroles again! Yihaw!

    Thank you <3

  56. #
    mando — January 25, 2016 at 3:04 pm

    Thank you for this! I don’t normally comment. But, I wanted to add something I didn’t see above. I cut way back on using COAS a while ago because of the ingredients. Then discovered I am now severely lactose intolerant, which solidified me cutting them out of our diet completely. But, I missed the convenience and my family and I missed the recipes. This recipe solved all my issues! I made this with lactose free milk. Not only did my family get to enjoy a dish we have missed since cutting out the soups, but I was able to eat it with them and not react at all!! Thank you so much for sharing this recipe.
    عرب صح

  57. #
    Kim Mantey — September 15, 2016 at 3:04 pm

    I’ve been using this recipe for awhile 🙂 and I LOVE it!! i just want to add (for those that have asked), you can substitute cornstarch for the flour – add half the amount (according to my cornstarch box) to the liquids and whisk then continue the recipe. Also, 2% milk works great – i use whole when i have it on hand, but usually it’s the 2% and once added into a casserole or other recipe i can’t tell the difference!!

    • Laurie McNamara replied: — September 15th, 2016 @ 4:06 pm

      That’s fantastic, Kim! Thank you for your helpful comment and tips! Glad you’re enjoying the recipe❤️

  58. #
    Teresa Wagner — November 8, 2016 at 2:25 pm

    So many meals call for condensed soups, these are simple and quick. Made with ingredients usually on hand, this is a great way to cut out some salt and processed foods and they taste so good!

    • Laurie McNamara replied: — November 9th, 2016 @ 3:18 pm

      Hi Teresa! I 100% agree! You can also find more of these type of recipes in my cookbook too! 🙂

  59. #
    Jeanne Mamigonian — February 4, 2017 at 10:59 am

    Laurie I have been cooking and baking for six decades without ever using a can of anything but I still want to try recipes that contain a can of mushroom soup. Now I can! I loved the super easy and healthy way of creating this can. Now I can try out Dione Lucas Chopped Beef Casserole that I have saved for decades! Thank you. I’ll be watching your posts.

  60. #
    Debra — January 27, 2018 at 1:54 pm

    This is fabulous. I simply added an equal part of milk to the recipe to turn it into soup. Saved the rest in a container labelled “condensed” for the next day’s lunch.

    • Laurie McNamara replied: — January 31st, 2018 @ 8:49 pm

      I’m so glad, Debra!

  61. #
    shah — July 4, 2018 at 11:14 am

    Hey Laurie!

    May i know how many servings this makes?



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