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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!
This recipe should ask for 2 cups of powdered milk,not 1...That is why some stated too salty..
A first class replacement for 'cream of....' soups. I made a slowcooker dish(that I've been making since the 80s)that calls for 2 cans of cream of celery soup and I chose this recipe especially for the purpose of replacing those cans of soup. Success!! I used arrowroot powder instead of cornstarch, 1 tbsp onion powder instead of the flakes, and vegetable bouillion cubes. I'm very impressed with how closely this version turned out to the original.(I think I like it better, in fact.) Happy, happy!
I substituted 1-1/2 cups of flour in the mix and eliminated the boullion granules because I use the 'paste' type boullion. I added the boullion to the water and mix, and added a tablespoon of margarine to it upon heating. This way you can make it beef, chicken or whatever. The soup was a success and I highly recommend it. I travel in a motorhome and this is ideal for space saving. Thanks for the recipe.
I just made my fourth batch of this 'cream of' mix. It is a wonderful substitute in recipes, and so nice to never have to remember what kid of cream of soup I need to buy. My family loves that it tastes like real food rather than canned. I use a little less bouillon than called for, mainly because my husband does not like salty food, however for my tastes, I found the recipe perfect as written.
I love the concept of this idea,. It whipped up real quick . I put it on grilled chicken breasts, but unfortunately it had a strong taste to me. I think it was the basil. I will try again,but have since added more dry ingredients and hope it won't taste so strong. Thanks for the recipe. I think it will work for me if I play with it a little..
I made this sometime back, and I have to say the cost was not the winner here. Good gosh, powdered milk is high - I had no idea. My guess is that it is a little cheaper than the cans. Three other things about it were total winners. First was MY control of the sodium and other ingredients. Second was how much less room it is to store the equivalent of nine cans in a much smaller space. Third, and I thought this was a biggie. I had a recipe that I wanted to half and just where in the heck do you find a half can of cream soup? IN YOUR CABINET, yeah!! Another positive is not having to have all these different kinds of soups that you may or may not need in the foreseeable future. With your own added flavorings (be it mushrooms, chicken broth, cheese, etc) it is easy to adapt to your needs. Thanks for posting this :)
I use this recipe all the time for any cream soups! It's super quick to whip up and tastes marvelous! I like to leave out the dried onion flakes and use vegetarian bouillon powder, but much less than the 1/4 cup called for. It's great to adjust this recipe to suit your own tastes! This recipe is totally awesome with some chopped mushrooms for vegetarian mushroom gravy! Thank you for posting!