I need a recipe for a substitute for canned cream soup.
Nancy from Lancaster, PA
Cream soup,- I try not to use canned cream soups anymore. So I cook up approximately l cup of veggies in 1 cup of broth, chicken, beef, etc. Then I make a "cream" out of corn starch and/or flour adding a tbsp or so to a cup of liquid. Whichever "tickles" your fancy. I choose corn starch as it cooks up clear. I also do this to thicken the soups that I make from scratch. This is similar to gravy. No salt needed if broth is used. (10/21/2005)
By Eloise G.
Homemade Cream of Soup Mix
Combine all ingredients and blend until mixed. Store in an airtight
container in a cool dry place for up to 1 year. This recipe makes 3
cups and is enough for 9 cans of soup.
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 or microwave on high for 2 to 2 1/2 minutes, stirring
occasionally. This can also be used as a quick fat free gravy, thin to the
consistency you prefer.
Variations of Homemade Cream of Soup
BY: Leslie Sausage
The variations are endless, use your imagination and experiment with
different ingredients. For example, instead of thyme and basil, substitute 1 teaspoon dry
mustard and 1 teaspoon dill weed. You might like to add up to 1/4-teaspoon garlic powder to the dry
For another option: add a couple of tablespoons of any dried vegetable flakes to the dry soup mix.
Creamier Cream Soup--add 1 tablespoon of butter to any of the
I don't really care for the substitute recipes using dried milk. Here's mine that I made up. Just to warn you, it's not a make-ahead, throw-dinner-together recipe, but it is pretty fast.
Whisk eggs until thoroughly beaten. Add remaining ingredients, mixing well to avoid flour lumps.
Stir constantly while cooking with whisk to avoid curdling. Heat to boiling; then reduce heat to med-low and cook until thick like canned soup. Use in your favorite recipes. (01/21/2009)
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