Creamed Soup Substitute

Creamed Soup Substitute

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 7cans of condensed soup

    • About This Recipe

    “This cream soup substitute has less calories, fat and sodium than your canned ones from the store.”

    Ingredients

  • 2cupspowdered milk
  • 3/4 cupcornstarch
  • 1/4 cupinstant chicken bouillon
  • 2tablespoonsdried onion flakes
  • 1/2 teaspoondried thyme, crushed
  • 1/2 teaspoonbasil, crushed
  • 1/4 teaspoonpepper

    • Directions

  • Combine all ingredients, mix well and store in an air-tight container.
  • To Prepare one can of substitute—————-.
  • Stir together 1/3 cup dry mix and 1 1/4 cups water in a saucepan.
  • Cook and stir until thickened.
  • This will substitute for one can of condensed cream soup in your recipes.

    • Reviews

  • “What a great recipe find! I like the light flavor of the generic soup, which allows you to flavor it to match the recipe you need it in. I sauted chopped mushrooms and added to the mix for a great cream of mushroom base. I then used it as a cover for baked pork chops – good stuff!!”

  • “What a great resource!This gives us far more versatility in the kitchen than having to shop for or stock each indifidual soup variation.Shelf-stable make-your-own stuff is a lifeline for budget-conscious cooks.Thanks!”

  • “This is fantastic!!!It is nice to find an alternative to the red and white can that is not only gluten free, but frugal to boot!!!I always appreciate recipes that take a commercial product full of preservatives and what=nots and break it down to it simplest form!”

  • “Thank you for posting this, Charlotte J!This worked just perfectly in my recipe – I’ll be using this all the time!As a family of 5, we are always looking for ways to cut our grocery budget – this will be much more cost effective than paying $1.25 or so for the Healthy request creamed soups!Prepared and reviewed for Australian/New Zealand Recipe Swap March 2008.”

  • “I scaled the recipe down to1 can and it worked like a charm! Adding liquid from canned mushrooms and water to equal about ¾ cup, I used it in place of cream of mushroom soup in Recipe #13269 .Thanks for posting this!It is a handy recipe to have on hand.”

  • “I used instant low-sodium chicken bouillon.This smells so great.I tried it in a recipe.I put it with the water in the microwave and then added it to the recipe.Now I’ll be able to do recipes that asks for cream soup cause my BF can’t have too much sodium.Thanks Charlotte :)Made for Zaar Star Game.”

  • “Wow Char- you will be saving me a lot of money 🙂 Made a batch and having been using it in numerous recipes and no one has even noticed. I keep this on my counter top as I use a lot of cream of chicken soup. Now I know exactly when is in it!”

  • “I used this in a casserole tonight, and it worked wonderfully! I just made up enough for 1 can, but I think I’m going to make the whole batch soon. It’s really easy & much healthier than the canned variety. Thanks for posting.”

  • “just wonderul”

  • “This is the most versatile recipe imaginable.You can have “cream of anything” soup, any time.Mushrooms?Add a can of diced tomatoes?Broccoli and cheese?Simply marvelous!And so much healthier than the canned kinds with their 1000 mg of sodium….”

  • “I love this useful recipe. Tonight I mixed up the one can amount for the first time- it took about 8-10 minutes to cook it until thick. It doesn’t get quite as thick as the store-bought variety, but then of course if you let it cool it will thicken considerably. Thanks SO much for sharing, Charlotte J!”

  • “Now THIS is a useful recipe, a keeper indeed!”

  • “better than campbells, made this with chicken broth left from unboiled chicken #33104 for KFCs Chicken Pot pie #58905, worked wonderfully”

    •