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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
We use this one at home and when in the RV.
Yields 7 1/2 cups
Serve over cooked pasta, rice or noodles. Cover and refrigerate leftovers within two hours.
Source: MO extension center
By mom-from-missouri from NW Missouri
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.
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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
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
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!