1-1/2tspchicken, beef, mushroom, garlic, OR vegetable bouillon [See Notes 1,2]
Prepare the dry mix: Mix all dry mix ingredients together and store in an airtight (mason) jar or lock and lock sealed plastic container.
To reconstitute (equal to one 10.5-ounce can of condensed cream soup): combine 1/3 cup of the dry mix, 1-1/2 tsps bouillon flavor of choice, and 1 1/2 cups water to your crock pot recipe in place of EACH of the canned soups used in the recipe. If your recipe calls for more than 1 can of condensed soup, you will repeat step 2 for as many cans as the recipe calls for.
Let it boil: Because this mix uses cornstarch, it must come to a boil to active the starch as a thickener. My crock pot gets extremely hot even on low and boils but you may do a test run to make sure your crock pot heats high enough to thicken the gravy mix. If not, you can also transfer it to the stove and bring it to a boil to thinken.
I use the brand Better than Bouillon which has many flavors to choose from including garlic but it is a paste rather than a granule. Because of this, I leave the bouillon out of my base mixture and add it to the crock pot individually (using it per the package instructions) since the brand I use is a paste.
As a mushroom soup replacement, I also chop up about 8 baby bella or button mushrooms and add them tothe crock stock. If you cannot find mushroom bouillon, you can replace it with vegetable bouillon.
This recipe is easily doubled.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.