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Cream Soup Base Recipes


Bronze Post Medal for All Time! 172 Posts
February 14, 2012
Cup of corn chowder with cheese and bacon on it.This is a base to make your own cream soups. As you know, they can get very expensive and are used in so many casseroles, etc so this is a money saver.
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Ingredients:

  • 2 cups powdered nonfat milk
  • 3/4 cup cornstarch
  • 1/4 cup instant vegetable bouillon
  • 2 Tbsp. dried onion flakes
  • 1 tsp. dry basil leaves
  • 1 tsp dried thyme leaves
  • 1/2 tsp. black ground pepper.

Directions:

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.

Variations:

  • Mushroom soup: Add 1/2 cup finely chopped mushrooms
  • Celery soup: Add 1/2 cup minced celery, cooked.
  • Broccoli soup: Add 1 cup chopped broccoli, cooked.
  • Asparagus soup: Add 1 cup chopped asparagus, cooked.
  • Servings: 9
    Prep Time: 10 Minutes
    Cooking Time: 5 Minutes

    Source: This is from Mary Hunt's column.

    By Elaine from Belle Plaine, IA

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Silver Post Medal for All Time! 255 Posts
May 12, 2009

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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Silver Post Medal for All Time! 390 Posts
July 8, 2014

Canned soups are not good for the blood pressure so I make my own. It is cheaper and better.

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Solutions

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December 8, 2005

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!

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5 Questions

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September 1, 2000

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.



By Lisa

Answers

December 1, 20000 found this helpful

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:

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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

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December 1, 20000 found this helpful

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!

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A.S.

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