In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.
Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.
Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.
Video
Notes
*Makes the equivalent of one (10.75 oz) can.Make Ahead Instructions: This recipe is so easy to make ahead for an even faster dinner. Make the recipe as directed, and keep in an airtight container in the fridge for up to a week.Freezing Instructions: The texture may change a little bit through the freezing/thawing process. Store in a freezer safe container in the freezer for up to 3 months. Let thaw completely in the fridge before using in a recipe.Variations:
Cream of Mushroom: Stir in one (4 oz) can of mushroom pieces to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
Cream of Celery: Stir in 1/2 cup sautéed, chopped celery to the finished recipe. Use vegetable bouillon instead of chicken, if desired.
Cream of Broccoli: Stir in 1/2 cup of finely diced steamed broccoli. Use vegetable bouillon instead of chicken, if desired.
Add Chicken: Stir in chopped cooked chicken at the end, if desired.
Dairy-Free: Use dairy-free butter, and your favorite plant based milk. The flavor will be a little different depending on what milk you use.