Love soup so much that you want to get every last drop? You turn the bowl upside down while drinking every last drop and end up wearing it? Kinda like this little cutie!
Well that’s not what this cutie was eating, he was actually eating mac ‘n cheese and thought it was a good idea to dump the contents to get the last remains. (Kinda like when he watches daddy dumping the last of his cereal everyday!) LOL
But you know what I mean? Who hasn’t had those delicious bowlfuls of creamy soups, especially since it’s perfect soup season? Well I’m here to help you avoid buying the expensive canned cream soups that are neither nutritional nor tasty. This creamy dry soup base is fabulous!
You can use this mix to substitute for any recipe calling for canned cream of mushroom, cream of chicken, cream of celery…etc.! It’s easy to whip up, it’s cheaper, it’s better, and it’s so convenient to have on hand! The ingredients couldn’t be simpler…dry powdered milk, your favorite bouillon, cornstarch, & spices!
In 2 steps, you’ll have a delicious substitute!
Ingredients
- 1 c. non-fat Dry (powdered) Milk
- 3/4 c. Cornstarch
- 1/4 c. Boullion powder (chicken, beef, or vegetable) choose any flavor
- 4 T. dried onions or onion powder
- 1 t. dried basil
- 1 t. dried thyme
- 1 t. white pepper
- 1/4 t. garlic powder
Instructions
- Put ingredients in a bowl & mix together.
- Stir until completely combined and store in an air-tight container.
- When ready to use or substitute for a can of cream soup, add 1/3 c. mix into a saucepan with 1 1/4 c. water. Blend well and stir until thickened on medium heat.
So simple—-quick & I promise you’ll love-love, this recipe!
A friend shared this recipe with me many years ago. She was a Tupperware goddess and did party’s all over, (when that was a thing). Now I’m dating myself! That was a recipe she had gotten from one of her Tupperware reps and she always had it on hand for a quick soup mix! When she shared it with me, I thought I had just entered a new dimension and I wondered–how did everyone not know about this??? It just totally elevated my tuna casserole, my soups–HECK almost all of my casseroles that called for cream of mushroom!!! What???
I made creamy chicken spaghetti the other night and just subbed the can soup with the cream soup base & holy moly delicious!
I’ve posted this recipe before and I just had to share it again. Cause I think once you try it—you’ll be just as hooked as I am.
And you’ll never buy another can of Campbell’s cream of ANYTHING—every again! You will love soup!!!
Your thoughts?