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Cream Soup Mix Recipe

Cream Soup Mix Recipe photo by Taste of Home

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This easy-to-make soup mix is great to keep on hand for those nights you need to whip up a satisfying supper in a hurry. It's a great substitute for canned cream soup in a recipe. Or, add leftover chicken, asparagus or mushrooms, for example, and you'll have a steaming bowl of delicious soup in minutes.—Kay Beard, Vass, North Carolina

This recipe is:

Quick

Diabetic Friendly

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Cream Soup Mix Recipe

Prep/Total Time: 5 min.

Yield: 9 Servings

5 5

Ingredients

2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced-sodium chicken bouillon granules
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper

Directions

In a large bowl, combine all ingredients. Store in an airtight container.
For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.
For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Yield: 3 cups.

Recipes with Base Mix: Light Tuna Noodle Casserole

Nutritional Facts 1/3 cup mix equals 152 calories, trace fat (trace saturated fat), 5 mg cholesterol, 557 mg sodium, 26 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk.

Originally published as Cream Soup Mix in Taste of Home August/September 1995, p44

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Reviews for Cream Soup Mix

Cream Soup Mix

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Reviewed on Oct. 28, 2012 by mrsmomrackham

This has saved me so much money! I love this recipe! As a bonus, it's low fat/calorie!

Reviewed on Jun. 05, 2012 by gogrannygo2

One of my favorite recipes! This mix is versatile, I use it most often in the crock pot and as a quick gravy. Want a brown gravy, just add a little browning sauce. Read the nutritional analysis, the mix has 10 grams of protein per serving, canned cream soup has 1 gram.

Reviewed on Mar. 03, 2012 by kkrausern

i have made this since it was published in the magazine. since then we have not used any canned cream of anything soups. this is so easy to make--i do a double batch and keep it in a quart jar (wide mouth, to make it easier to scoop out.) i can also changem niot up with garlic powder, extra herbs and seasonings when i measure out the 1/4 cup to start the mix. karen

Reviewed on Nov. 14, 2011 by Donalee2

MY HUSBAND NEEDS VERY LOW SALT SO I TRIED THIS. IT SEEMS TO BE OK IF YOU ARE GOING TO EAT IT ALL AT THE SAME TIME BUT I FOUND THAT FOR LEFT OVERS IT THINNED OUT AND DIDN'T HAVE A VERY SOUP LIKE CONSISTENCY. THE TASTE IS GOOD. DOES ANYONE KNOW WHY IT SHOULD DO THIS. DONALEE2

Reviewed on Oct. 26, 2011 by peggypark

my husband needs a gluten free diet, so now I finally have a substitute for canned soup can't wait to use this in all my old receipes .Thank you.