Save on Pinterest

Cream-Style Soup Mix

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.
  • Makes
    3 cups (16 batches)

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

  • 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.
  • 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.
  • 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.
  • Homemade Cream-Style Soup Mix may be used to prepare the following recipes: Grilled Chicken with Cream Sauce and Seafood Thermidor.
Nutrition Facts
3 tablespoons mix: 87 calories, 0 fat (0 saturated fat), 3mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 6g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • kathyanne101
    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??

  • f00d3
    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!

  • ttfn999
    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!

  • lizlato
    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. :-)

  • rctamu
    Jan 16, 2012

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

  • rtamulonis
    Jan 7, 2012

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

  • PrincessPeanut
    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.

  • SuzyQmom
    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.

  • stone481064
    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.

  • menkens
    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.