I'd like to know if anyone has a recipe substitute for cream of mushroom soup and/or dried onion soup. We need to watch our sodium and additive intake.
Cream Of Anything Soup
- 2 1/2 cups milk
- 1/2 cups flour
- 2 Tbsp. butter or margarine
- dash salt
- dash pepper
Put all 6 ingredients (the 5 above and whatever your "anything" ingredient is) into blender "briefly" until smooth and pour into saucepan. Stir constantly over medium-high heat until it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:
(makes 4-6 servings)
- Cream Of Cauliflower: To basic mixture add 1 box (10 oz.) frozen cauliflower buds cooked per box directions until tender and well drained, 1/2 tsp. onion powder, 3 mashed chicken bouillon cubes, pinch dry parsley and a dash of garlic salt. Stir over lowest possible heat until piping hot. Serve at once.
- Cream Of Celery Soup: Do just as cauliflower soup, but substitute 1 cup cooked, drained, diced celery instead of cauliflower. Add a pinch celery seed and a pinch dry, canned parsley flakes.
- Cream Of Broccoli Soup: Add 1 box (10 oz.) frozen, chopped broccoli cooked per box directions and drained. Continue as in cauliflower soup.
- Cream Of Cabbage Soup: Add 2 cups packaged supermarket slaw mixture cooked until tender in just enough water to cover. Drain well. Continue as in cauliflower soup.
- Cream Of Potato Soup: Add 3 cans (1 lb. ea.) sliced, drained potatoes, 1/2 bottle (10 oz.) Hormel real bacon pieces and a dash of liquid smoke. Continue as in cauliflower soup.
- Clam Chowder: Prepare the potato soup and add 1 can (10 oz.) un-drained minced clams and 2 thin slices of boiled ham snipped into (1/4 inch) bits.
- Cream Of Corn Soup: To warm basic recipe, add 1 can (14 oz.) cream style corn, dash nutmeg and 1 tsp. dry minced onion. Heat through.
- Cream Of Mushroom Soup: To warm basic recipe, add 1 can (8 oz.) drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.
- Cream Of Tomato Soup: To warm basic recipe, add 1 can (15 oz.) diced, un-drained tomatoes and return to blender briefly just to smooth it out. Heat through.
- Cream Onion Soup: To warm basic soup, add 1 envelope dry onion soup mix and heat thoroughly.
- Creamy Cheddar Soup: To prepared basic recipe, add 1 small jar (8 oz.) Cheez Whiz, stirring until melted and heated through.
I found these in my files and hope they help.
Cream of Anything Soup
- 8 cups vegetables, such as carrots, broccoli and mushrooms, cut into 1/2" pieces
- 2 large potatoes, peeled and cut into 1/2" pieces
- 1 onion, peeled and sliced
- 2 cloves garlic, minced
- 2 t. salt
- Freshly ground pepper to taste
- 4 cups water
- 2 cups milk
- Snipped chives for garnish
In a large soup pot. Cook vegetables, potatoes, onion, garlic, salt and pepper in about 4 cups water until very tender, about 20-25 minutes. Spoon 1/4 of mixture into blender or food processor. Cover and blend until smooth. Repeat three times with remaining mixture until all is blended. Pour soup back in pot. Stir in milk. Heat through and ladle into bowls. Garnish with chives. Source unknown Serves 4 to 6
Cream-of-Whatever Soup Mix
- 2 c powdered nonfat milk
- 3/4 c cornstarch
- 1/4 c instant chicken bouillon
- 2 tb dried onion flakes
- 1 ts basil leaves
- 1 ts thyme leaves
- 1/2 ts pepper
To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product.
Makes equivalent of 9 cans of soup.
- Mushroom Soup: Add 1/2 C finely chopped mushrooms
- Celery Soup: Add 1/2 C minced celery
- Potato Soup: Add 1 C diced potatoes, cooked
- Vegetable Soup: Add 3/4 C mixed vegetables, cooked
- Broccoli Soup: Add 1 C chopped broccoli, cooked
- Asparagus Soup: Add 1 C chopped asparagus, cooked
Creamed Soup Base
This recipe is the equivalent to 1 10 2/4 oz can cream of chicken soup. The recipe may be doubled, but still use only 1 egg yolk.
- 1 1/2 C. chicken broth
- 4 T. flour
- 2 T. butter
- 1 T. cream
- 1 egg yolk
In a small saucepan, heat broth 10 minutes. Melt butter and stir in flour to make a roux. Whisk roux into broth. In a small bowl, blend together cream & egg yolk. Gradually add 1/4 c. of broth mixture. Pour contents of bowl into saucepan. Cook and stir for 10 minutes. Do not boil.
Substitute for Cream of Mushroom Soup
WOW! I am continually amazed by the information this website makes available. This is so helpful. Thanks Sandra, you are a dear. By the way, the main sauce made here is called a white sauce. It is fantastic on cooked carrots. Joan in CT
MYO (Make Your Own) Cream Soup Base
Maybe this will help, good luck!
- 2 cups non-fat powdered milk
- 3/4 cup cornstarch
- 1/4 cup chicken or beef bouillon
- 1/4 teaspoon pepper
Combine all ingredients. Mix well. Store in airtight container. To prepare as substitute for one can of condensed cream soup in recipes, stir together 1/3 cup mix and 1 1/4 cups water in a saucepan or bowl. Cook and stir until thickened. This mix has about one-third the calories of canned condensed soup. You can add canned or fresh mushrooms, mixed or other vegetables to this.