Condensed Cream of Soup Mix ( Homemade Substitute )

From: AngieME

On Nov 3, 2009

Thanks for the recipe and idea! It worked ok for my green bean casserole recipe, but it wasn't the best for my chicken with noodles recipe. I'll find uses for it, or try to jazz it up. I absolutely love the concept of making your own dry mix for condensed cream soups.

From: Nif

On Apr 13, 2009

I'm surprised at how good this is! I used onion powder (about 2 teaspoons) because I didn't have dried onion, beef bouillon because I was out of chicken, and left out the basil and thyme. It still tastes like condensed soup! Very good recipe and I will be using this often instead of buying cans. Thanks!

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!