Suzanne did a blog post on it, too!
Servings: 3 cups MixPrep Time: 5 min
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!
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
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.
On September 1, 2010 at 9:41 pm
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?
On August 3, 2011 at 3:46 am
@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 🙂
On August 3, 2011 at 7:20 am
Super… that’s what I was thinking!! Thanks!!
On August 3, 2011 at 1:56 pm
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?
On January 24, 2012 at 6:30 pm
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! 🙂
On October 31, 2012 at 8:49 am
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.
On May 1, 2013 at 11:36 am