Condensed Cream of Soup Mix

May
9
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5
Loading...
Condensed Cream of Soup Mix
A great substitution for those cans of cream soups at the store! Can be used as a gravy, also. There is much less sodium in this recipe than a can and if you use low sodium bouillon, the sodium amount will be even lower! Suzanne did a blog post on it, too!

Difficulty: Easy

Servings: 3 cups Mix

Prep Time: 5 min  

Ingredients

2 c powdered milk
3/4 c cornstarch
1/4 c chicken, beef, or vegetable bouillon granules
1 tsp of onion powder or 2 Tbsp dried onion flakes
1 tsp garlic powder
2 tsp Italian seasoning **
1/2 tsp pepper

** or use your favorite herbs!

Directions

Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year.

To substitute for one can of condensed cream soup:

In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil and stir, stir, stir. It seems like it will never thicken up, but it all of a sudden it does, about 5 minutes.

Or you can microwave on high for about 5 minutes, stirring every couple minutes.

This recipe makes 3 cups of mix and is equal to 9 cans of soup.

Categories: Cream Soups, Ingredients & Mixes, Low-Sodium

Submitted by: cindyp on May 9, 2010




Comments

  1. whaledancer says:

    This is a staple at our house. I make it with sweet rice flour (Mochiko) instead of cornstarch, because when I cook I often make extra servings and freeze them, and the sweet rice flour keeps it thick when it’s thawed and reheated.

    I also use this for a quick, lowfat cream gravy mix. If I’m braising, say, pork chops, I remove the meat, stir a few tablespoons of this mix into the braising liquid, and voilà, instant gravy.

  2. kerriejo says:

    OK, I have a question that is probably obvious, but I’m not getting it!! When you use the canned cream soups, they are somewhat liquid in the can. Then you add liquid to reconstitute them to a soup that’s thin enough to eat from a bowl with a spoon. When you use them for recipes, you generally just dump them straight out of the can. So in my mind that would be 2 levels of liquid added to the dry mix – less liquid to make a portion of mix act like what comes straight out of the can and more liquid to use as you would use what comes out of the can that you’ve added liquid to. Did that make sense? I hope so, because it leads to my question, which is why is there only one amount of liquid referred to in the recipe above? Is this the lesser amount that would make the mix like what comes straight out of the can or is this the amount that makes the dry mix become like what’s in the can plus more liquid to make soup?
    Thanks!!

  3. CindyP says:

    @kerriejo – This will make more like the soup you take from the can then heat it up. Of course, if you want it thinner, you can add a little more liquid and make it to your liking 🙂

  4. kerriejo says:

    Super… that’s what I was thinking!! Thanks!!

  5. nicole says:

    Is there something you could use in place of the powdered milk? Or could you leave out the powdered milk and just add some real milk when you’re ready to use, or would that not work? How could I change the recipe to make it work without powdered milk?

  6. judy2shoes says:

    I made a batch of cream of mushroom yesterday using beef bouillon and dehydrated mushrooms. I LOVE THIS RECIPE!!! It is far superior to the store bought and I will never go back. I did double the amount of mix vs water so that it would be the consistency that you get out of the can. Thank you so much for this recipe. Going to make cream of celery using dehydrated celery and I am wondering about dehydrated chicken…checking into that. Thanks again. NEVER GOING BACK! 🙂

  7. whaledancer says:

    Nicole, I haven’t tried making this without powdered milk, but I don’t think that substituting regular liquid milk would work, because it wouldn’t be as concentrated. If I were going to try making this without powdered milk, I would use canned evaporated milk in place of the water. It’s worth a try, anyway.

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.



Canning Tutorials



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Latest on the Forum

The Farmhouse Table

  • Anyone baking today ? by Staci Lynn
    Mixed Berry Cobbler - making do with what we have on hand, not wanting to go into town unless it's absolutely necessary. I hope everyone is doing well...
  • Anyone baking today ? by mamajhk
    While I am not planning on doing any baking today, I am staying in for the most part.  We have been for awhile.  Hubby and I are just getting over som...
  • Anyone baking today ? by Joelle
    Hello everyone. I hope everyone  is doing alright during this trying time.  We have not gone out for nearly a month now. I was I'll and diagnosed with...
  • What's on your kitchen table? by apilinariosilvia
    I have a Pizza Dough on my kitchen table right now and I am going to make a Chicago Pizza. I will be taking this recipe idea from ilFornino and also I...
  • What's for Dinner? by leandjean
    I used both the slow cooker and pressure cooker for dinner tonight.  I put pork country ribs in the slow cooker with an asian sauce.  Cooked rice in t...

The Canning Pot

  • Using Frozen Peaches by Junebug
    Hope somebody can give me some info.  I have several bags of frozen sugared peaches and am wondering if I can use them like can peaches.  Would I thaw...
  • What are you canning today? by Miss Judy
    Made some strawberry/cranberry jam last week from Florida strawberries and frozen cranberries. I am planning on making some apple pie jam today if my...
  • What are you canning today? by TonnyFillet
    brookdale said Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I h...
  • What are you canning today? by brookdale
    Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I have canned. Sti...
  • What are you canning today? by TerryMcC
    Tried something new, just got done canning 6 qts. of French onion soup.  Now on a cold winter day all I have to do is open a jar, heat it up top with...


Thanks for being part of our community!