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Classic Cream Soup Mix Recipe

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5 3
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With this easy-to-fix mix, you can make cream soup to enjoy or to use as a substiture for condensed cream soup in a recipe, suggests DeAnn Alleva of Worthington, Ohio.
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:27 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 27 servings

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 celery flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon white pepper

Directions

  1. In a food processor or blender, combine all 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: 9 batches (3 cups total).
  2. For a condensed cream soup substitute: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/4 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally. Cool or chill. Use as a substitute for one 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
  3. For 1-1/2 cups of cream soup: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/2 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally. Yield: 9 batches (3 cups total).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Classic Cream Soup Mix in Quick Cooking July/August 1998, p59

Reviews for Classic Cream Soup Mix(3)

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MY REVIEW
Reviewed Apr. 5, 2010

Great to have on hand. Makes a quick sauce, gravy or thickner. I keep it on hand at all times. Seasoning or flavor can be changed to suit.

MY REVIEW
Reviewed Apr. 17, 2009

I found this recipe several years ago in TOH's archives. There's a similar one there too. Excellent way to cheat Big Business Foodjunk out of the trash put in those cans!

MY REVIEW
Reviewed Apr. 17, 2009

what a great idea...and great tasting too

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