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Nutrition Facts
Serving Size 1 cups of mix 131g Recipe makes 3 cups of mix) The following items or measurements are not included below: 1 teaspoon dried celery flakes
Calories 583
Calories from Fat 216		(37%)
Amount Per Serving		%DV
	Total Fat 24.0g	36%
	Saturated Fat 14.6g	72%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 83mg		27%
Sodium 1838mg		76%
Potassium 1283mg		36%
Total Carbohydrate 67.1g		22%
	Dietary Fiber 1.1g	4%
	Sugars 35.1g
Protein 24.9g		49%
how is this calculated?

Homemade Cream of Style Soup Mix - Substitute

Recipe #184827 | 15 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Sep 6, 2006

I found this in one of the magazines I subscribe to, Cooking for Two. There are several other mixes like this here at Zaar, but this one has several other ingredients and is much more and I like it. The variations are posted below.

3 cups of mix (change servings and units)

Ingredients

2 cups powdered milk
1/2 cup cornstarch, plus
2 tablespoons cornstarch
1/2 cup instant mashed potatoes
1/4 cup chicken bouillon granule
2 teaspoons dried parsley
2 teaspoons dried onion flakes
1 teaspoon dried celery flakes
1 teaspoon instant minced garlic
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

Directions

1
Combine all ingredients in an airtight container. Store in a cool dry place for up to a year.
2
To use: for one can condensed cream of chicken soup, heat 1 1/3 cups water and 6 tablespoons of mix in a microwave safe bowl. Heat on high for 3-5 minutes or until thick and bubbly whisking occasionally.
3
For mushroom soup, add 1/2 to 1 cup sautéed sliced mushrooms.
4
For celery soup, add 1 sautéed chopped celery rib or 1/4 teaspoons celery salt.
5
For 1/2 a can, divide measurements in half. This comes in handy when making half a recipe.

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Featured Reviews for This Recipe

From: Della Graham

On Jan 17, 2009

I love this recipe!! I use it all the time. I originally found it in that same magazine. I'm so glad you posted it now I can save it to my zaar cookbook and not have to search my magazines for it.

0 people found this review helpful

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From: Sage

On May 21, 2008

I made this today to make a chicken recipe.There are so many recipes using canned soup that are fantastic,but my DH can't tolerate MSG and this recipe is exactly what I needed.Thank you for posting.I also started getting the magazine Cooking for 2. Happy cooking! Rita I have been using this mix instead of canned soup and it works all the time.I made a batch this morning and want to include some pictures. Sage/Rita

3 people found this review helpful

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From: Mommaofmany

On Dec 26, 2007

Wonderful! Here's how I adjusted it. I prefer not to use powdered milk as it is a source of glutamate (MSG), which my husband and one son are sensitive to. So, I left that out, and replaced the instant mashed potatoes with the same measurement of freshly ground whole wheat flour. I store the mix in the freezer to ensure the flour doesn't go rancid. When preparing, use half water and half milk for the liquid, or even all milk for a richer taste. I also add a couple of Tbsps of butter to the liquid and prepare it on the stovetop rather than in the microwave.

6 people found this review helpful

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From: mammafishy

On Sep 19, 2006

I made this yesterday and then tried it out for supper. LOVED IT!! I usually can't cook unless I have a "cream of" something close by. Thanks for a great recipe. The taste was amazing!

4 people found this review helpful

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