29 Reviews of Condensed Cream of Soup Mix ( Homemade Substitute )

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!

From: RawFoodNut

On Jun 9, 2005

This recipe is a perfect substitution for canned condensed "cream of" soup, without all that MSG and other additives. I'm so happy I found this recipe. This was very easy to put together, and makes enough mix to last for many recipes. My tip would be that when you are reconstituting the mix for a recipe, make sure you stir frequently until the water is heated and the powder is all dissolved or you will get lumps. Thanks for a great recipe! I will use this often.

From: Kim D.

On Feb 14, 2005

I love the idea of not having to use canned cream soups in my recipes, as they are so full of salt! I followed your recipe exactly and it had a wonderful taste. I used it in Kittencal's Crescent Chicken Rolls # 78814. If you're recipe calls for cream of celery or cream of mushrooms, you can always add finely chopped celery or mushrooms to your saucepan. Thanks Aroostook for a healthy alternative, I'll keep this mix on hand from now on!!!

From: Boca Pat

On Mar 13, 2005

I've used this in two different recipes so far and I'm very very pleased with the flavor of it. One time I sauteed some chopped mushrooms and the other time I added some diced cooked chicken to the mix in the pan. This is really so much healthier than canned soups so I'll be keeping this on hand for future recipes. Thanks for sharing.

From: gailanng

On Jan 4, 2009

Frugalites will so love this recipe...and it substitutes beautifully. The key is to have this prepared even before it's needed so as to save time. I'm doing the happy dance!

From: BigFatMomma

On Apr 6, 2006

Thank you thank you thank you!!!! This is great! I didn't add the buillion, since all I have is the jarred soup base, but I added it when I reconstituted the soup, and it tasted great--not all salty and metallic like the canned stuff. This is a definite keeper and now I have the recipe written on the lid of the container I keep it in so I won't forget!! Thanks again!

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: charlie #5

On Jan 4, 2009

Made tonight and really like the convenience, ease, cost. However, I will be leaving out the basil and thyme as I felt additional seasonings didn't go with the dish I was making. I would rather just add seasonings to individual dishes. Thanks so much for this.

From: Laura in Texas

On Aug 24, 2005

Thanks for posting this. I have been looking for a "cream of" alternative since I won't use the canned stuff and this worked really well. The only change I made was to add a tsp of celery seed to the mix.