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Classic Cream Soup Mix Recipe

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. YIELD: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.

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Classic Cream Soup Mix

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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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