I always get a lot of feedback whenever I post a recipe that uses canned cream soup. Frankly, I like canned cream soup — maybe because it reminds of being a kid. And, some of my favorite recipes use the gelatinous stuff — like Chicken Divan and Slow Cooker Salisbury Steak to name a few.
But, in response to your comments, I went on a mission to find a homemade version of the stuff. And, I think I found one that’s pretty darn good!
Original Recipe from One Orange Giraffe
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (chicken, beef or vegetable)
4 Tbsp dried minced onions
1 tsp dried basil
1 tsp dried thyme
1 tsp ground black pepper
Combine all ingredients together in a large bowl. Transfer to an air tight container. To make the equivalent of one can of condensed soup, mix 1/3 cup of soup mix with 1 1/4 cup water. Whisk together and cook until thickened.
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This soup was pretty good on it’s own. It wasn’t exactly the same as the canned stuff but it came pretty close. I’ve used this soup in sauces for some of my chicken recipes but I haven’t tried it yet in any of my casserole recipes. When I do, I think I’ll make the soup on the stove and then add it to the recipe. I think I’ve finally found a good substitution!
Sound off….canned cream soup, ooooh or ewwww?
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So much better for me, easy, quick, really good. If you want mushrooms add, chelery soften add what ever you need. Why can soup quick? I understand, but give this a try.
Really its yummy… I’m always making new recipes when cooking without spoiling colour. its nutritious and yummy… Thank you Christina
For me it’s an ewww on the canned soups. I used to use them all the time in recipes, but since I’ve started to eat clean, those had to be cut out. Not to mention all the chemicals that live in the can lining.
This is a pretty good substitute. Hope you like it! 🙂