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Homemade Cream-Style Soup Mix Recipe

This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe.

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16 Servings
Prep/Total Time: 5 min.

Ingredients

2 cups instant nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

Directions

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups total.
Use as a substitute for half a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.
For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. Yield: 3 cups total.

Nutrition Facts: 3 tablespoons equals 87 calories, trace fat (trace saturated fat), 3 mg cholesterol, 742 mg sodium, 15 g carbohydrate, trace fiber, 6 g protein.

Homemade Cream-Style Soup Mix published in Cooking for One or Two Cookbook , p75

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