This easy-to-make soup mix is great to keep on hand for those nights you need to whip up a satisfying supper in a hurry. It's a great substitute for canned cream soup in a recipe. Or, add leftover chicken, asparagus or mushrooms, for example, and you'll have a steaming bowl of delicious soup in minutes.—Kay Beard, Vass, North Carolina
Cream Soup Mix
Cream Soup Mix
Prep Time
5 min
Yield
3 cups
Ingredients
- 2 cups nonfat dry milk powder
- 3/4 cup cornstarch
- 1/4 cup reduced-sodium chicken bouillon granules
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine all ingredients. Store in an airtight container.
- For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.
- For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Nutrition Facts
1/3 cup mix: 152 calories, 0 fat (0 saturated fat), 5mg cholesterol, 557mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk.
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