Cream of Whatever Soup Mix
This mix has the advantage of being economical, convenient, very low fat, a source of calcium, and low sodium if you use low-sodium bouillon. Not counting add-ins, it comes out to less than 50 calories a serving on the calculator I used.
It can substitute for canned cream soups in casseroles. You don’t have to figure out what to do with a half can of soup when cooking for one. This is also a quick way of preparing a quick bowl of nutritious cream soup for one or two people—a good way to use up those leftovers in the refrigerator. Since I cook for one, I make half the mix recipe so it stays fresh in storage. I would not freeze a casserole made with this--the cornstarch will not hold up--and you should reheat leftovers gently for the same reason.
Cream of Whatever Soup Mix
2 cups powdered non-fat or low-fat milk
3/4 cups cornstarch
1/4 cups chicken, beef, or vegetable bouillon granules
2 tablespoons dried onion flakes or 1 teaspoon of onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil or marjoram, crushed
1/2 teaspoon black or white pepper
Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year. This recipe makes 3 cups and is enough for 9 cans of soup.
For Casseroles:
To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes, stirring occasionally. Choose add-ins from the list below for flavor variations. Add to casserole as you would the canned product.
To substitute for half a can of condensed soup, use: 2 teaspoons + 2 tablespoons of mix, 1/2 cup + 2 tablespoons water. Follow directions above, microwaving to 1 1/2 to 2 min. or so. Halve the add-ins.
For Soup: Use 2 1/2 cups water for a full-can equivalent; use 1 1/4 cup water for half-can equivalent.
Cream of Whatever Soup Variations:
Instead of thyme and basil, substitute 1 teaspoon dry mustard and 1 teaspoon dill weed to the mix.
Add up to 1/4-teaspoon garlic powder to the dry soup mix.
Add a couple of tablespoons of any dried vegetable flakes to the dry soup mix.
Add-ins:
Asparagus Soup--add 1 cup cooked chopped asparagus
Broccoli Soup--add 1 cup of cooked, chopped broccoli
Carrot Soup--add 1 cup of cooked, chopped carrots
Celery Soup--add 1/2 cup sautéed, minced celery
Chicken Soup--add 1/2 to 1 cup cooked, finely diced chicken
Chicken Herb Soup--add 1/2 to 1-cup finely diced chicken plus additional herbs to your taste, parsley, oregano or marjoram
Creamier Cream Soup--add 1 tablespoon of butter to any of the variations
Low Sodium--substitute equivalent amount of low sodium instant bouillon
Mushroom Soup--add 1/2 cup sautéed, finely chopped mushrooms
Mushroom and Roasted Garlic Soup--add 1/2-cup finely chopped mushrooms plus 1 or 2 roasted garlic cloves
Onion Soup--add 1/2 cup of sautéed, chopped onions
Roasted Garlic Soup--add 2 or 3 roasted garlic cloves
Tomato Potato Soup--add 1/2 cup diced cooked potato plus 1/2 cup finely diced and seeded tomato
Tomato Soup--add 1/2 to 1 cup finely chopped and seeded tomato
Potato Soup--add 1 or two tablespoons instant mashed potatoes, 1/2 cup mashed potatoes or cooked diced potatoes
It can substitute for canned cream soups in casseroles. You don’t have to figure out what to do with a half can of soup when cooking for one. This is also a quick way of preparing a quick bowl of nutritious cream soup for one or two people—a good way to use up those leftovers in the refrigerator. Since I cook for one, I make half the mix recipe so it stays fresh in storage. I would not freeze a casserole made with this--the cornstarch will not hold up--and you should reheat leftovers gently for the same reason.
Cream of Whatever Soup Mix
2 cups powdered non-fat or low-fat milk
3/4 cups cornstarch
1/4 cups chicken, beef, or vegetable bouillon granules
2 tablespoons dried onion flakes or 1 teaspoon of onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil or marjoram, crushed
1/2 teaspoon black or white pepper
Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to 1 year. This recipe makes 3 cups and is enough for 9 cans of soup.
For Casseroles:
To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes, stirring occasionally. Choose add-ins from the list below for flavor variations. Add to casserole as you would the canned product.
To substitute for half a can of condensed soup, use: 2 teaspoons + 2 tablespoons of mix, 1/2 cup + 2 tablespoons water. Follow directions above, microwaving to 1 1/2 to 2 min. or so. Halve the add-ins.
For Soup: Use 2 1/2 cups water for a full-can equivalent; use 1 1/4 cup water for half-can equivalent.
Cream of Whatever Soup Variations:
Instead of thyme and basil, substitute 1 teaspoon dry mustard and 1 teaspoon dill weed to the mix.
Add up to 1/4-teaspoon garlic powder to the dry soup mix.
Add a couple of tablespoons of any dried vegetable flakes to the dry soup mix.
Add-ins:
Asparagus Soup--add 1 cup cooked chopped asparagus
Broccoli Soup--add 1 cup of cooked, chopped broccoli
Carrot Soup--add 1 cup of cooked, chopped carrots
Celery Soup--add 1/2 cup sautéed, minced celery
Chicken Soup--add 1/2 to 1 cup cooked, finely diced chicken
Chicken Herb Soup--add 1/2 to 1-cup finely diced chicken plus additional herbs to your taste, parsley, oregano or marjoram
Creamier Cream Soup--add 1 tablespoon of butter to any of the variations
Low Sodium--substitute equivalent amount of low sodium instant bouillon
Mushroom Soup--add 1/2 cup sautéed, finely chopped mushrooms
Mushroom and Roasted Garlic Soup--add 1/2-cup finely chopped mushrooms plus 1 or 2 roasted garlic cloves
Onion Soup--add 1/2 cup of sautéed, chopped onions
Roasted Garlic Soup--add 2 or 3 roasted garlic cloves
Tomato Potato Soup--add 1/2 cup diced cooked potato plus 1/2 cup finely diced and seeded tomato
Tomato Soup--add 1/2 to 1 cup finely chopped and seeded tomato
Potato Soup--add 1 or two tablespoons instant mashed potatoes, 1/2 cup mashed potatoes or cooked diced potatoes
