If you don’t have any cream soup on hand, (or maybe you just want to save money) try this—it’s great.
- Mix all the ingredients together.
- Store in an airtight container.
- For the equivalent of 1 can of cream soup, mix 1/3 cup of dry mix with 1 1/4 cups of cold water. Cook in sauce pan until thick.
- Entire recipe makes the equivalent of nine cans of cream soup.
This is an excellent replacement for the high sodium canned soups. I did make one change however. I like to have diff flavor soups on hand but do not have a whole lot of space to keep diff flavor bases, so I omitted the boullion and instead use either chicken, beef, or veggie stock instead of water when cooking up a batch. This was neccesary for me as well because I think instant bullion has a very salty flavor to it, not to mention it is expensive. Thanks for a keeper!
I have been using this recipe for a number of years. I also make mine "generic" and use chicken or beef stock which have less sodium. I also discovered that you can order dehydrated chopped veggies from Frontier coop (Iowa, I think). I only buy groceries once a month, so these are big money and time savers for me. Frontier also sells tomato powder and cheese powder. So there's more you can add to the list of recipes. I also make my own gravy mixes, white sauce mix, seasoning mixes (onion, taco, greek, ranch dressing, Italian dressing, etc.) I am also making the homemade version of H--- Helper, mac & cheese, rice-a-r---,pasta-r---, etc. They taste better and I know what the ingredients are. Frontier sells a lot of products that are organic, too. I used to make chocolate, vanilla & butterscotch pudding mixes but no kids around now. Of course there's also the hot chocolate, mocha, spiced tea mixes, etc. A vacuum sealer is of great help in this process and successfully keeps the humidity out of the packets. I started making mixes in the 80's when I was in nursing school and had 4 little ones and a tight budget. It's a passion that has grown for me. Don't let me forget the wonderful buttermilk pancake & waffle mix using dried buttermilk. Someone also sells pure maple syrup granules that you can make into syrup or use in baked goods. There's also vanilla powder and dried eggs that can go in mixes. Let your imagination go - there's probably a recipe or you can make one up!
This recipe saved Easter brunch! I made it exactly as written, though I followed DbKnadler's suggestion and omitted the bouillon granules and used 1 1/4 cups of gluten free chicken broth when heating the mixture. It worked out perfectly, and and helped to make Southern Party Potatoes taste just like I remembered from my pre-gluten free days. I know I'll be using this recipe often! Thank you so much for posting!