Cream-Style Soup Mix
Total TimePrep/Total Time: 10 min.
Makes3 cups (16 batches)
- 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
- 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 Facts3 tablespoons mix: 87 calories, 0 fat (0 saturated fat), 3mg cholesterol, 715mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 6g protein.
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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??
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!
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!
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. :-)
Jan 16, 2012
Good. Can tweak seasonings and salt as desired. Thickens very well. I quit buying the canned stuff.
Jan 7, 2012
Very nice. It thickened well and tasted good. Next time I will use reduced sodium boullion.
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.
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.
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.
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.