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Homemade Cream-Style Soup Mix Recipe

Homemade Cream-Style Soup Mix Recipe photo by Taste of Home

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“This easy soup mix is a wonderful substitute for canned cream soup in a recipe,” writes DeAnn Alleva of Worthington, Ohio. “It’s great to have on hand for those nights when you need to whip up supper in a hurry.”

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Homemade Cream-Style Soup Mix Recipe

Prep/Total Time: 10 min.

Yield: 16 Servings

10 10

Ingredients

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

Directions

In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, 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.
Homemade Cream-Style Soup Mix may be used to prepare the following recipes: Grilled Chicken with Cream Sauce and Seafood Thermidor. Yield: 3 cups (16 batches).

Nutritional Facts 3 tablespoons mix equals 87 calories, trace fat (trace saturated fat), 3 mg cholesterol, 715 mg sodium, 15 g carbohydrate, trace fiber, 6 g protein.

Originally published as Homemade Cream-Style Soup Mix in Cooking for 2 Fall 2006, p17

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Reviews for Homemade Cream-Style Soup Mix

Homemade Cream-Style Soup Mix

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(1-9) of 9 reviews

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Reviewed on Jan. 16, 2012 by rctamu

Good. Can tweak seasonings and salt as desired. Thickens very well. I quit buying the canned stuff.

Reviewed on Jan. 07, 2012 by rtamulonis

Very nice. It thickened well and tasted good. Next time I will use reduced sodium boullion.

Reviewed on Oct. 09, 2011 by PrincessPeanut

I love to keep this on hand. I have opening a can of soup just to use half; this makes life much easier.

Reviewed on Aug. 04, 2011 by SuzyQmom

This recipe is just what I have been looking for. It starts out thin but thickens up nicely. For a can of soup mix, I use 1 1/3 cup of water to 1/3 cup of mix. Such a useful recipe. Makes your dishes so much tastier and fresher.

Reviewed on Jun. 09, 2011 by stone481064

I liked this. I didn't find it confusing to use at all. Use 2/3 cup water and 3 Tbsp. of this mix to equal about 1/2 a can of canned soup. If you need more soup make a doubled amount. Make as much as you want as long as you use the same water to mix ratio.

Reviewed on Apr. 03, 2011 by menkens

Very confused! How much soup does this recipe make? In others I have seen to use like 2T of this recipe added to other ingredients. Seems like this is a good base.

Reviewed on Feb. 21, 2010 by Julias.Child

The footnote about using 1/2-can of soup is because this recipe comes from the "Cooking for One or Two Cookbook."