Homemade Cream Soup

Submitted by WI Cheesehead

"I got this off of another recipe sight for homeschoolers :) You make up the powder and store it for later use. It's great for controlling sodium in your cream soups."

 

• Ready In: 8mins
• Ingredients: 8
• Yields: 3 cups
• Serves: 28

ingredients

• 2 cups powdered milk
• 3⁄4 cup cornstarch
• 1⁄4 1/4 cup beef bouillon granules or 1/4 cup vegetable bouillon granules
• 2 tablespoons dried onion flakes or 1 teaspoon onion powder
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon garlic powder
• 1 teaspoon dried thyme, crushed
• 1⁄2 teaspoon black pepper or 1/2 teaspoon white pepper

directions

1. COMBINE ALL INGREDIENTS AND BLEND TILL MIXED. STORE IN AIRTIGHT CONTAINER IN A COOL DRY PLACE FOR UP TO 1 YEAR. THIS RECIPE MAKES 3 CUPS AND IS ENOUGH FOR 9 CANS OF SOUP.

2. To substitute for one can of condensed cream soup:

3. In a 1-quart saucepan or microwave bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes stirring constantly.
4. This can also be used as quick fat free gravy, thinned to the consistency you prefer.

Reviews

[Divinemom5]

Thank you so much! There are son many recipes I had to quit making when we found out my daughter had Celiac's disease,because most canned cream soups have gluten in them. Now I can go back to making some of her favorites by using this recipe!