Dry Cream of Soup Base with Free Printable

Dry Cream of Soup Base

This recipe has been one I have been wanting to come up with for quite some time. For years, I bought cream of soups in the can. They were great to add to recipes. Just open the can, and throw it in. That was until I learned, or maybe I should say had my eyes opened, about the ingredients that they use to make them. 20+/- ingredients, full of MSG, and lots of other stuff that we don’t need. Somewhere along the line, we have learned that faster and cheaper is what we should be buying and eating. We’ve lost a lot of that homemade, good for you, food. Today’s generation lives off of Taco Bell, McDonald’s, or any other number of fast food chains, and then we wonder why this generation is over weight, or having other health issues that were rare for generations before us . Don’t get me wrong, I am not perfect. I make bad choices all of the time, but I am trying to be more aware of what I am putting in my body, on my body, and of the products that I am using around me. Of course, you can find a variety of articles on my website, some healthy and some not so healthy. We all have to pick and choose what we want for ourselves and our families. 

This recipe is really easy to make, and to adapt to whatever flavor you are wanting or needing in your recipe. It is easy to add to any recipe. In fact, when I need it for a recipe that is in the crock pot, I just throw the ingredients in the pot and let it do it’s thing in there, instead of making it separately. See, really easy! 

 Cream of Soup Base

Dry Cream Soup Base

2 cups Granulated Milk
2/3 cup Corn Starch
1 tablespoon Salt
1 teaspoon Pepper
2 tablespoons Parsley
½ teaspoon Thyme

To use: Mix 1/3 Cup Mix with 1 1/3 Cups Water in small saucepan. Bring to boil. Remove from heat and stir in your choice of the following:

Chicken or beef: Add ¼ Cup Powdered or Granulated Bouillon, or Organic Better Than Bouillon 
Potato: Add ½ Cup Cooked, Diced Potatoes
Celery: Add ½ teaspoon Celery Seed or ½ Cup Chopped Celery
Shrimp: Add ½ Cup Finely Chopped Shrimp
Mushroom: Add 1 Cup Chopped Mushrooms
Cheddar: Add 1 Cup Shredded Cheddar Cheese

For a creamier version substitute milk, or some cream for the water.

Give this simple recipe a try and let me know what you thought of it! I even created a Free Printable Label for you.

Cream Soup Base Single Printable
Cream Soup Base Printable Label-Single  

Cream Soup Base Multi Printable

Cream Soup Base Printable Label- Multi

 

Check out my party page to see where I am sharing this recipe.

Comments

  1. says

    Okay, this is seriously amazing. I’ve seen other homemade cream soups but I’ve never seen dry soup mix! This gives you more bang for your buck! And so much healthier. I try to stay away from those cream of soups but sometimes there seems no way around them. Now I know a way! Thank you! So happy you linked up at Saturday Night Fever and hope you’ll link up again this week! Thanks again!

  2. says

    Thank you so much for this! :) I think it’ll help my HBP… not nearly as much sodium as the cans! Is one batch (1/3c mix + 1 1/3c water/milk) equal to one can? I just want to be sure.

  3. says

    I am so excited to try this! I dont use a lot of creamed soups but we do enjoy recipes with them and I’ve actually avoided said recipes because of the creamed canned soups. Thanks so much!

  4. Janet says

    This is great! My bf has Celiac Disease and we cannot use the canned soups (not that I used them much before anyways but there are the occasional recipes that call for them). Will definitely make this up to keep on hand.

  5. Phoenix Bingham says

    I love this recipe and can’t wait to try it but I have a question….in the recipe it says to use 1 1/3 cups of water but on the printable label it says to use 1 1/4 cups of water….which is correct?

  6. Susan says

    I use the liquid whey protein, that is produced when making yogurt, as a substitute for water in many recipes.
    I believe you could use it for this recipe also

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