What can I substitute for Cream of Chicken and/or Cream of mushroom soup in a recipe?
Are they condensed soups (like Campbell’s in the little cans), and do you thin them or leave them condensed? If they’re condensed and stay that way, then all the stuff people are suggesting you substitute will make your sauce too runny. You might try a mix of the thickened milk someone suggested and maybe some cream cheese or sour cream to get the consistency right. It won’t taste the same, though. Chicken broth would get the chickeny flavor. Then quickly saute up some mushrooms for the mushroom bit. This all might be more work than running to the corner store, though. Any kind of “Cream of” soup will work–celery, broccoli, etc.
