Cream-Style Soup Mix
Total TimePrep/Total Time: 10 min.
Makes3 cups (16 batches)
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.