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Store basic recipe in air tight container.
To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1-1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup.
Source: This is from Mary Hunt's column.
By Elaine from Belle Plaine, IA
Wow, thank you! This is a really great idea. It will be healthier than anything you can buy in the store, and cheaper. I am definitely making this, and passing the recipe along. I wish I could vote twice for it.
Canned soups are not good for the blood pressure so I make my own. It is cheaper and better.
Total Time: 5 minutes
Yield: equals 1 can of soup
Source: Found this in a recipe file
Add herbs and or seasonings, as desired. You can add vegetable broth, sauteed chopped celery, celery seed, sauteed chopped mushrooms, whatever you want.
Thanks for posting this! I resist using all those recipes that call for canned cream soups because the commercial soups are so full of sodium, and meant to look for a recipe for a cream soup base I could make myself. You just saved me the search!
We use this one at home and when in the RV. This easy-to-make soup base will keep in your refrigerator. Then, simply use it as the creamy soup base mix in both of the recipes below for a quick and healthy weeknight meal.
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A can of cream of chicken soup blended with 6 cups water, makes a good base for chicken or turkey soup, with rice or noodles. Also quick and easy for dumplings!
By Lorac456 from Searcy, AR
Thats sounds good and easy. Do you know of what i can use as a base for beef soups? something as simple as the chicken base.
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Does anyone have a recipe for cream soup base? I used to have one that I made up, similar to white sauce with a few more ingredients, then I could add any meat or vegetable to it.
We sent Lisa this recipe we had in the archives. If anyone has another recipe that is good for a cream soup base, please send it in. If a question has been answered before we do our best to send you the answers or point you to where it is located on the website:
This was originally published in the Tightwad Gazette.
* 2 cups dry milk
* 1 1/4 cups corn starch (or 2 1/2 cups flour)
* 1/4 cup chicken bouillon powder
* 2 tbs. dried onion flakes
* 1/2 tsp. pepper
* 1 tsp. thyme (optional)
* 1 tsp. basil (optional)
And, when actually making the soup, whatever fresh/frozen/canned veggie wanted (celery, potato, mushroom, etc.)
Mix all the dry ingredients and store in an airtight container. If the mix is made with cornstarch, add 1/3 cup mix to 1 1/4 cups water. If made with flour, add 1/2 cup mix to 1 1/4 cups water. This is the consistency to use for a casserole. If it is for soup, double the water.
Tracy in Watauga, TX
Try a "cream" soup base without the cream or the flour. I make a "Creamy" Zucchini Soup with Chicken that uses zucchini cooked in chicken broth then pureed in the blender and added to the soup pot. Delicious!