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Cream soup dry mix for pantry - sub for canned creamed soups

Last post Tue, Jan 1 2013 11:29 PM by sissy. 35 replies.
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  • Fri, Feb 1 2008 9:59 PM

    Cream soup dry mix for pantry - sub for canned creamed soups

    From my thriftyfun newletter. Never seen one for a dry mix before.  

     

    Cream Soup Mix
    This is a recipe I have had long before fat free canned soups appeared in the local grocery store. I copied it from a newspaper article years ago.
    Ingredients
    2 cups powdered nonfat milk
    1/4 cup instant chicken bouilion
    1 teaspoon basil leaves
    1/2 teaspoon pepper
    3/4 cup cornstarch
    2 tablespoons dried onion flakes
    1 teaspon thyme leaves
    Directions
    Combine all ingredients, mixing well. Store in an airtight container until ready to use.
    To substitute for 1 can of condensed soup: Combine 1/3 cup mix with 1-1/4 cups cold water in a saucepan. Sir to moisten, then heat over low medium-low heat until thickened. Add to casserole as you would canned soup. Can be used in casserole or as the base for homemade cream soups.
    Equivalent to 9 cans of soup or 18 servings.
    Per serving: 43 calories, 0 g fat, 1 mg cholesterol, 63 mg sodium
    Source: It was copied from the Charlotte Observer about 20 years ago to the best of my knowledge.
    By Carol from Hartselle, AL

    My Family's Interests
    Filed under:
  • Fri, Feb 1 2008 10:48 PM In reply to

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

     I have used this one and a couple of others for years also, they are not only money savers but they taste great!  Thanks for posting this for those that have always been curious.  : )  My shelves are littered with numerous mixes, they come in so handy and save me tons on the budget.  I like to know what I am putting into my recipes and this is one way I have total control.

    Brianschef Michelle 

  • Sun, Feb 3 2008 1:54 AM In reply to

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

     This is so neat! My grocery store just upped the price on cream soup too. This will come in handy.:) Thanks for posting!

  • Sun, Feb 3 2008 8:23 PM In reply to

    • babs
    • Top 10 Contributor
      Female
    • Joined on Mon, Apr 2 2007
    • Vermont
    • Posts 10,988

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

     Question....what could be substituted for the cornstarch? DIL has allergy Babs

    Officially recognized Stretchpert in Prayer Circle
  • Sun, Feb 3 2008 8:48 PM In reply to

    • happy
    • Top 500 Contributor
    • Joined on Sun, Jul 29 2007
    • Posts 134

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

    Hi there

    If your using the cornstarch for thickening soups, stews etc I use instant potatoe flakes.

    The texture is better and there is never any lums.

    Hope this helps

  • Sun, Feb 3 2008 8:54 PM In reply to

    • babs
    • Top 10 Contributor
      Female
    • Joined on Mon, Apr 2 2007
    • Vermont
    • Posts 10,988

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

     Happy, thanks. I did that a long time ago to thicken something...cant remember what it was. Funny how we use things and then forget. Thanks again, Babs

    Officially recognized Stretchpert in Prayer Circle
  • Tue, Feb 5 2008 12:14 PM In reply to

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

    babs:
    Question....what could be substituted for the cornstarch?

    I use Arrowroot as a thckener instead of cornstarch. It is a clearer thickener, and when you don't want the item you are thickening to be cloudy, then use Arrowroot. I buy it from Penzys Spices and it last a long time too. I buy it by the pound and store it in a sealed jar. The directions are on each bag they ship.

    Good luck.

    I like this recipe for Creamed soup. Can you use a Veg. based boullion instead of Chicken?

    ...and may the Lord bless us, with all we need. AMEN
  • Tue, Feb 5 2008 1:15 PM In reply to

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

    Its not my recipe but I don't see why you can't use a different boullion flavour. especially since vegetable goes with everything.  I think its just for flavour and the fact most easy recipes that use canned creamed soups are for cream of chicken or cream of mushroom.  I have lots of boullion flavours like chinese ham etc.

    My Family's Interests
  • Thu, Feb 14 2008 3:27 PM In reply to

    • suzin
    • Top 200 Contributor
    • Joined on Tue, Jul 24 2007
    • Posts 244

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

    I also can't eat corn...so I use sweet rice flour...also called glutenious rice flour....haven't tried it but they say you can use tapioca flour too.... 

    Nebraska
  • Fri, Dec 5 2008 3:00 PM In reply to

    Re: Cream soup dry mix for pantry - sub for canned creamed soups

    babs:
    what could be substituted for the cornstarch?

     

    If your grocer has a kosher section, look for potato starch there.

    ~~~~

    Take care of the sense, and the sounds will take care of themselves.
    ~ Lewis Carroll

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