By CookbookCarrie on February 16, 2003
Photo by Rita~
Photo by Rita~
"A Cream soup mix that can easily be made dairy-free. Good to eat on its own, or to put in your favorite recipe calling for cream soup."
Serving Size: 1 (43 g)
Servings Per Recipe: 4
"I have not tried this recipe. My copy of this recipe I got from Pinching Your Pennies. It says to use Mix 1 14 c. cold water with 1/3 c. mix. The rest is the same. Thanks for posting. Christine (internetnut)"
"I've taken this camping with us a couple of times using as soup. Two other times I ended up reducing the amount of water and making more of a gravy with it and put it over meatballs, rice and even potatoes. Worked great, and much lighter than a can. I'm making a batch this week to take with us to Yellowstone. Thanks for the great find."
"This is great! I needed a quick mix for a soup for a casserole and this really came in handy. I will be keeping this in my cookbook. Thanks for sharing the recipe. "
"Thank you so much for posting this! I doubled the cornstarch per other reviewers, and wound up with a very tasty soup to add to a casserole dish. Much nicer, and MUCH cheaper than the canned version. I will use this often!! "
"Great!!! I needed a gluten free cream of soup mix for recipe #233939 so tried this one, using dried almond milk for the milk and arrowroot for the starch. It turned out great! Thanks for posting!"
"Made for Healthy Choices ABC Tag. I was so glad to find this. I haven't had anything with a cream soup in it for 7 years. I cut the recipe back to 1 serving just to try it so that I could make whatever adjustments were necessary. Like another person, I did have to add more cornstarch to get it thick like I remember cream soup in a can to be. None the less, this was a great find. Not sure how often I would use it, but will definitely make it as needed. Thanks for posting this Carrie!"
"My husband is allergic to dairy so I miss using creamed soups! This recipe certainly solved that problem! He loevs it too! Thanks!"
"I use this mix all the time. It is the best. I also use more cornstarch if I am just using it as a soup. I make cream of mushroom, celery, and mushroom as well as cream of veggie soup. I make up several batches and keep in a jar so it is fast and easy to use."
"I like the fact that this is lower in sodium. I too followed lead in thickening it somewhat...however thank you so much for sharing this because I can see using this for those recipes that call for can soups. I have a few my family just loves...this works for those!"
"Well, my second attempt was perfect. On my first try, I left the kitchen for "just a minute" which resulted in a burned mess. This was a great substitute for the canned soup called for in truebrits' Crockpot Cheesy Chicken & Ham #106666. Thanks!"
"I mixed up a batch of this for my mother who is a fan of using canned creamed soups in recipes. She says that it works great, but sometimes needs to add a bit more cornstarch to get the desired consistency. This is a little lower in sodium than the traditional canned soups and a better choice for her diet."
"Thanks for the recipe! It's an easy solution to canned soup. The taste and texture are very nice. I wanted cream of mushroom soup like it comes from the can for a casserole, so it was a little thin for that purpose. I will add twice the amount of cornstarch to the mix. I used 1/3 cup of the dry mix to 1 1/2 cups broth or water. This is a keeper. Carole in Orlando"
"OH MY I`m surpized at how easy and good this is!!! My husband likes those instant cup of soups and this is very close to them! I have a hot water dispenser so all I do is add hot water to the mix. I do think this recipe makes more then 2 cups! I just add 1 heaping tablespoon to a cup of hot water and its good to go! Quick and easy hits the spot when you need to take the chill out and don`t want coffee or tea."