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Cream Soup Mix (Replacement for Cream of ___ Soups)

Recipe #57287 | 10 min | 5 min prep | 9 cans of cream soup (Change Servings)

RECIPE BY: southern chef in louisiana

If you don’t have any cream soup on hand, (or maybe you just want to save money) try this—it’s great.

Posted on: Mar 27, 2003

Ingredients

  • cup powdered milk
  • 3/4 cup cornstarch
  • 1/4 cup instant bouillon granules
  • tablespoons dried onion flakes
  • teaspoon basil
  • teaspoon thyme
  • 1/2 teaspoon pepper
  • Directions

    1. 1
      Mix all the ingredients together.
    2. 2
      Store in an airtight container.
    3. 3
      For the equivalent of 1 can of cream soup, mix 1/3 cup of dry mix with 1 1/4 cups of cold water. Cook in sauce pan until thick. Makes the equivalent of nine cans of cream soup.

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    Featured Reviews for This Recipe

    From: MommaEllen

    On May 12, 2008

    Made a wonderful cream of chicken soup. Was a bit salty, but when adding to another recipe, you should be able to reduce the saltiness. Thank you for sharing!

    0 people found this review helpful

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  • From: Three Kids Make Me Crazy

    On Apr 24, 2008

    Y'know, I like to think I'm a decent cook until I run into INGENIUS recipes like this one. Now I hang my head in your shadow! I was a little short on the instant bouillon so when I rehydrated I used organic chicken broth (which is much less salty than the regular) instead of water and it was delicious. I actually prefer this to the cans not only for cost effectiveness but because it doesn't have that heavy "soupy" flavor you so often get in casseroles. Thank you soooo much!

    0 people found this review helpful

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    From: kiwidutch

    On Jan 8, 2006

    This recipe has really solved a problem for me... lots of nice looking recipes on this site featuring " a can of cream of..." and none of these "can of cream of's..." available here. No onion flakes available here either that I could find, but I made a double mixture of the rest because without the E numbers and msg etc this recipe is an excellent addition to my pantry. All I have to do is mince celery, or onion etc and add it to substitute exactly what I need. I did add 1 T more cornflour (cornstarch)to my mix because it didn't thicken quite as much as I needed for the first recipe I needed it in... now it's perfect. My only problem now: finding time to try out many of the recipes on this site that use this...LOL. Please see my rating system: a well deserved 5 stars. Thanks !!!

    16 people found this review helpful

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  • From: Rebecca 3

    On Sep 25, 2005

    THANK YOU for this GREAT RECIPE! I have a really bad allergy to MSG, so can't use canned cream soups and have gotten really bored with trying to "fix" a plain white sauce to sub for cream soups in recipes! This is a really easy way to have the convenience of canned cream soups on hand without worry! This recipe is also very easy to "tweak" for whatever background flavor you're going for (ie: mushroom, celery) just by playing with what you add to the base.

    12 people found this review helpful

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  • Read all 22 reviews
    Nutrition Facts

    Serving Size 1 cans of cream soup 26g

    Recipe makes 9 cans of cream soup)

    The following items or measurements are not included below:

    instant bouillon granules

    1/2 teaspoon pepper

    Calories 115
    Calories from Fat 34 (29%)
    Amount Per Serving %DV
    Total Fat 3.8g 5%
    Saturated Fat 2.4g 11%
    Monounsaturated Fat 1.1g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 13mg 4%
    Sodium 54mg 2%
    Potassium 209mg 5%
    Total Carbohydrate 16.2g 5%
    Dietary Fiber 0.2g 0%
    Sugars 5.9g
    Protein 3.9g 7%
    Vitamin A 138mcg 2%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.5mcg 7%
    Vitamin C 2mg 3%
    Vitamin E 0mcg 0%
    Calcium 133mg 13%
    Iron 0mg 0%

    how is this calculated?

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