Make a white sauce and substitute for "condensed cream of soups" in recipes... (Making Chicken Divan tonight).
3 T Butter
4 T Flour
*1 C Milk (or 1/2 broth/1/2 milk)
Whisk in milk, salt and pepper
Stir until thickens.
*I think it tastes better with 1/2 chicken broth and 1/2 milk.....(which makes Cream of Chicken soup).
* I hear you can make big batches and freeze - I've not done so.
*Add sauteed mushrooms, veggies, chicken, bouillon to vary the types of soup.
This will make about 1 C of thickened soup - so I'd use it for a can. Eyeball it. It's an art not a science. The above photo is a double recipe and substituted fairly well for "2 cans of cream of chicken soup".
Living all of life before the face of God...