Dry Cream Soup Mix

Submitted by Charlotte J

"This makes the equivalent of 7 cans of soup. I picked this recipe up from our County Extension office. The lady said if you are using this in a casserole you can skip cooking it and just mix it into your recipe. This is a low sodium recipe which contains 111.0mg of sodium compared to 2110.6mg in a can of cream of mushroom soup."

 

• Ready In: 5mins
• Ingredients: 7
• Yields: 7 cans of soup

ingredients

• 2 cups nonfat dry milk powder
• 3⁄4 cup cornstarch
• 1⁄4 cup sodium-free chicken flavor instant bouillon
• 2 tablespoons dried minced onion flakes
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried basil leaves
• 1⁄2 teaspoon white pepper

directions

1. Combine all ingredients and mix well.
2. Place in a storage container with a tight-fitting lid and seal tightly.
3. Store in a cool, dry place for up to 6 months.
4. Stir or shake well before each use.
5. To use as a substitute for one can condensed soup, mix 1/3 cup dry mix and 1 1/4 cup water.

6. Stovetop:

7. Cook and stir with whisk until thickened.

8. Microwave:

9. Using a large microwave safe bowl, cook on high 2-3 minutes, stirring with whisk every 30 seconds, until thick.

Reviews

[NikasMommy]

This is a GREAT recipe and the soup tastes 1,000 times better than any of that junk out of a can ever will. After using it just a couple of times I swore I would never buy a can of "cream of" again. I mix up a double batch of the dry ingredients and store it in a air tight container in my fridge. HIGHLY RECOMMENDED! You can also make it into different cream soups - add extra chicken flavoring for cream of chicken, add minced onion for cream of onion, add a handful of chopped mushrooms for cream of mushroom, etc.