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Cream-Style Soup Mix Recipe

Cream-Style Soup Mix Recipe

This easy soup mix is a wonderful substitute for canned cream soup in a recipe. It’s great to have on hand for those nights when you need to whip up supper in a hurry. —DeAnn Alleva, Worthington, Ohio
TOTAL TIME: Prep/Total Time: 10 min. YIELD:16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 tablespoon mix: 87 calories, trace fat (trace saturated fat), 3mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, trace fiber), 6g protein

Reviews for Cream-Style Soup Mix

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MY REVIEW
kathyanne101
Reviewed Jan. 28, 2016

"Just curious as to how this is so much better than the canned I variety -- hasn't anyone ever read the ingredients in chicken bouillon granules??"

MY REVIEW
f00d3
Reviewed Mar. 13, 2015

"This is great! I used in place of cream of chicken soup in a skillet recipe and it worked fine. We could not tell the difference. I mixed it up before adding to skillet, but next time I will just add the mix and water to the pan. Cheaper and healthier to boot. Thank you DeAnn!"

MY REVIEW
ttfn999
Reviewed May. 2, 2014

"I predict this powdered soup starter will become a staple in my pantry. I hate using "canned" soups in recipes because of sodium, fat, etc. (not to mention preservative) contents. This is a much healthier version and I don't have to worry about using it for meals I prepare for my gluten-free friends!"

MY REVIEW
lizlato
Reviewed May. 1, 2014

"What a great idea, especially because my favorite cream soup is now up to $1.65 per can. This sounds like a good alternative. Just had to say thanks to DeAnn from Worthington OH - I grew up there. :-)"

MY REVIEW
rctamu
Reviewed Jan. 16, 2012

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

MY REVIEW
rtamulonis
Reviewed Jan. 7, 2012

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

MY REVIEW
PrincessPeanut
Reviewed Oct. 9, 2011

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

MY REVIEW
SuzyQmom
Reviewed Aug. 4, 2011

"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."

MY REVIEW
stone481064
Reviewed Jun. 9, 2011

"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."

MY REVIEW
menkens
Reviewed Apr. 3, 2011

"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."

MY REVIEW
Julias.Child
Reviewed Feb. 21, 2010

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

MY REVIEW
Vera_ewash
Reviewed Jan. 29, 2010

"....but who uses only 1/2 can of condensed soup for anything? Just baffles me as to why the author doesn't give the equivalent for one can"

MY REVIEW
Joscy
Reviewed Oct. 1, 2008

"Thank you for sharing your recipe. Quick qustion: could a double batch of this mix be substituted for entire can of cream soup?

**Sincerely**,"

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