Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.
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.
Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
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!