Cream-Style Soup Mix Recipe
- 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
- 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).
3 tablespoon mix: 87 calories, 0g fat (0g saturated fat), 3mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, 0g fiber), 6g protein .
Reviews for Cream-Style Soup Mix
"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??"
"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!"
"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!"
"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. :-)"
"Good. Can tweak seasonings and salt as desired. Thickens very well. I quit buying the canned stuff."
"Very nice. It thickened well and tasted good. Next time I will use reduced sodium boullion."
"I love to keep this on hand. I have opening a can of soup just to use half; this makes life much easier."
"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."
"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."
"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."
"The footnote about using 1/2-can of soup is because this recipe comes from the "Cooking for One or Two Cookbook.""
"....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"
"Thank you for sharing your recipe. Quick qustion: could a double batch of this mix be substituted for entire can of cream soup?**Sincerely**,"