Dry Cream of Soup Mix - Substitute

From: LARavenscroft

On Mar 2, 2009

Made for Healthy Choices ABC Tag. I was so glad to find this. I haven't had anything with a cream soup in it for 7 years. I cut the recipe back to 1 serving just to try it so that I could make whatever adjustments were necessary. Like another person, I did have to add more cornstarch to get it thick like I remember cream soup in a can to be. None the less, this was a great find. Not sure how often I would use it, but will definitely make it as needed. Thanks for posting this Carrie!

From: Stikchik

On Oct 30, 2007

My husband is allergic to dairy so I miss using creamed soups! This recipe certainly solved that problem! He loevs it too! Thanks!

From: carole in orlando

On Nov 19, 2003

Thanks for the recipe! It's an easy solution to canned soup. The taste and texture are very nice. I wanted cream of mushroom soup like it comes from the can for a casserole, so it was a little thin for that purpose. I will add twice the amount of cornstarch to the mix. I used 1/3 cup of the dry mix to 1 1/2 cups broth or water. This is a keeper. Carole in Orlando

From: Chef #582232

On Sep 11, 2007

I use this mix all the time. It is the best. I also use more cornstarch if I am just using it as a soup. I make cream of mushroom, celery, and mushroom as well as cream of veggie soup. I make up several batches and keep in a jar so it is fast and easy to use.