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    You are in: Home / Recipes / Cream Soup Base Recipe
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    Cream Soup Base

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    grandma2969's Note:

    I like to keep this on hand to prepare cream soups I prefer to use instant sure jel, because it does cloud soup as cornstarch does..but in case you can't find instant sure jel...cornstarch will do

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    Ingredients:

    Yield:

    cans ba ...

    Units: US | Metric

    Directions:

    1. 1
      Combine and shake all ingredients together and store in an airtight container.
    2. 2
      to use base:.
    3. 3
      Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
    4. 4
      Recipe equals 7 cans of cream soup base.

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    Ratings & Reviews:

    • on April 14, 2010

      55

      This works great for me. I use it for casseroles, to replace canned soups. To make it vegetarian, I simply use Better than Bouillon in place of the meat kind. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2009

      55

      I've used this mix for years!! I omit the salt since the chicken bouillon is salty enough and use 1 tsp pepper, but I love having this on hand. Has saved me many trips to the store at the last minute. I

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2005

      55

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    Nutritional Facts for Cream Soup Base

    Serving Size: 1 (399 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 247.2
     
    Calories from Fat 92
    37%
    Total Fat 10.3 g
    15%
    Saturated Fat 6.2 g
    31%
    Cholesterol 35.9 mg
    11%
    Sodium 1448.7 mg
    60%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 0.5 g
    2%
    Sugars 14.7 g
    59%
    Protein 10.4 g
    20%

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