Cream Soup Mix

[moldy]

Cream of Whatever Soup Mix

2 cups dried milk

1 1/4 cups cornstarch OR 2 1/2 cups flour

1/4 cup chicken bouillon powder

2 T. dried onion flakes

1/2 tsp pepper

1 tsp thyme (optional)

1 tsp basil (optional)



Mix all together and store in airtight container. If mix is made with cornstarch (I usually do it this way), mix 1/3 cup with 1 1/4 cup water. Cook over medium heat until thickened. If using flour, add 1/2 cup to 1 1/4 cups water. This will make it like it comes out of the can. For soup consistency, double the water.

[Deleted]

THanks for posting! I see recipes all the time- but like seeing tried and true ones!

[gracielagata]

This is the only thing I use for canned cream of soup for recipes. I have used it for years, never really having bought the canned stuff.
I love it and think it works great and tastes awesome in recipes.

Mine was cornstarch only, not flour.

[Deleted]

Thanks, moldy!

I usually start my cream soups from scratch with a roux, but this looks MUCH easier and more convenient.

[krisinmi]

I've been making this for years. I think it's a bit 'chickeny' compared to most canned creamed soups (for instance, cream of mushroom). However, it's killer on wide egg noodles as a side dish (known as "chicken noodles" at my house).

[Deleted]

Thanks for this Moldy - I was contemplating buying a big catering tin size of cream of chicken soup powder as I use it often in a sorts of recipes, but this sounds much nicer. I'll definitely give it a go! :-)

[Deleted]

Saved! Thank you!

[Deleted]

Oct 16, 2015 16:15:28 GMT krisinmi said:

I've been making this for years. I think it's a bit 'chickeny' compared to most canned creamed soups (for instance, cream of mushroom). However, it's killer on wide egg noodles as a side dish (known as "chicken noodles" at my house).

A tip I came across and use, is to omit the bouillon from the mix.  Instead add 1-2 teaspoons bouillon granules at the time of making the soup.  This way it can be made based on the end use.  For example, chicken bouillon for white meat (chicken, pork, fish) or vegetable and beef bouillon with red meats (beef, lamb, etc.).

[sss3]

I brown hamburger, add cream of mushroom soup.  Makes a nice sandwich.  Will try it with this recipe.