Cream Soup Mix
Prep/Total Time: 5 min.
Prep/Total Time: 5 min.
1/3 cup mix: 152 calories, 0 fat (0 saturated fat), 5mg cholesterol, 557mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk.
I found this in my ToH recipe box and put some together. I took the advice from aicenhour and left out the thyme and basil so I could add it to recipe as needed. If any of you know how to make this mix with a substitute for dry milk, please let me know. I have a son with a very bad case of lactose intolerance.
Excellent, made a chicken veggie soup with turnips, carrots, onions, peppers, seasoned with basil, white wine, salt, pepper and dill.
This is excellent! Makes an excellent soup and does not need any salt at all. I made a happy mistake and added to much onion powder. I will moderate it some next time - but what a delicious mistake. The only problem is the onion powder over powers anything else I try to add so I will follow the recipe better next time - but great cream of onion ;). Great consistency and really just delicious.
Donnalee2- I don't know if this applies to your situation, but cornstarch, if heated for prolonged periods of time, loses it's thickening properties. Therefore, a recipe that is thickened with cornstarch will start out thick and then thin out again. Flour, on the other hand, does not loose it's thickening properties with prolonged heat.
I keep this dry mix on hand at all times! Condensed soup is so expensive! But also very useful in casseroles and chicken pies. So, I use this mix. I did delete the basil and thyme for my "base mixture". When I am ready for it, I season according to what dish I am using it for. Excellent!
This has saved me so much money! I love this recipe! As a bonus, it's low fat/calorie!
One of my favorite recipes! This mix is versatile, I use it most often in the crock pot and as a quick gravy. Want a brown gravy, just add a little browning sauce. Read the nutritional analysis, the mix has 10 grams of protein per serving, canned cream soup has 1 gram.
i have made this since it was published in the magazine. since then we have not used any canned cream of anything soups. this is so easy to make--i do a double batch and keep it in a quart jar (wide mouth, to make it easier to scoop out.) i can also changem niot up with garlic powder, extra herbs and seasonings when i measure out the 1/4 cup to start the mix. karen
MY HUSBAND NEEDS VERY LOW SALT SO I TRIED THIS. IT SEEMS TO BE OK IF YOU ARE GOING TO EAT IT ALL AT THE SAME TIME BUT I FOUND THAT FOR LEFT OVERS IT THINNED OUT AND DIDN'T HAVE A VERY SOUP LIKE CONSISTENCY. THE TASTE IS GOOD. DOES ANYONE KNOW WHY IT SHOULD DO THIS. DONALEE2
my husband needs a gluten free diet, so now I finally have a substitute for canned soup can't wait to use this in all my old receipes .Thank you.