Step 1

Melt butter over in a small saucepan over medium heat. Add your "add-ins" and concentrated stock and cook for about 5 minutes. If your "add-ins" are veggies, cook them till they are soft.

Step 2

Whisk in the flour--this will be VERY thick.

Step 3

Slowly whisk in the water--again, this will be very thick--so you don't get lumps, then repeat with the milk or half-and-half. Continue cooking until mixture bubbles, then cook for 1 minute.

Step 4

Add salt and pepper--if desired. Remember you can always add that later.

Step 5

Use as-is wherever condensed cream soup is called for.

Step 6

To reconstitute and use as a soup, stir in 1 cup of milk or half-and-half.