Condensed Cream of Soup Mix ( Homemade Substitute )

From: pixieglenn

On Aug 2, 2008

I was going through all my recipes and I realized I have never reviewed this one! My apologies! I have been using it exclusively for quite some time now and am so glad since a can of condensed soup costs so much now! I have made it with powdered rice milk so that my dairy intolerant son could have some and I usually make it without the bouillon so that I can have more options when I cook it, like adding celery salt for cream of celery, or vegetable bouillon when I am cooking for someone vegetarian. Thank you so much for this recipe!

From: Chef #326543

On Jul 19, 2008

Great recipe. I cut the basil and thyme down to taste and prepare it using vegetable bullion.

From: Susie in Texas

On Jan 8, 2003

This is an excellent basic soup mix. It can be substituted in any recipe calling for a can of condensed creamed soup. Use water or skim milk to reconstitute for a healthier alternative or use skim evaporated milk for a richer version. I keep this dry mix in my pantry all the time. It can be kept in an airtight container for a year.

From: LonghornMama

On Jan 19, 2005

This is a wonderful substitution for cream soup. I've used it in a number of recipes, especially casseroles. None of that metallic taste, gloppiness, or MSG (as long as you use MSG-free bouillon) you get from the canned stuff, plus high in calcium and low in calories. The original recipe I tried had 5T onion flakes. Depending on the flavor of cream of crap the recipe calls for, I like to add a little celery or mushroom along with the reconstituted mix. Thanks, Aroostook, for posting a great recipe!