Tuesday, March 15, 2011

Home Made Cream Soups Recipe

Found this recipe at Day to Day Adventures and asked to include it here. A real meal and space saver for the prepared homemaker. Found it also at Food.com (formerly RecipeZaar.com) with several variations. I believe I will try looking for the Herb-Ox brand of bouillon cubes to use in mine as they are MSG free.

2 c. dry milk powder
3/4 c. cornstarch 
1/4 c. reduced sodium chx or beef bouillon granules
1/2 t. dried  thyme
1/2 t. dried basil
1/4 t. black or white pepper

Mix dry ingredients and store in an air tight container.
To prepare as a substitute to 1 can store-bought use 

1/3 c. of dry mix and 
1 1/4 c. water in a bowl or saucepan. Warm in the microwave (stirring every 30 seconds for 2 minutes) or heat on the stove.

1 recipe equals 9 cans of store-bought cream of soups.
Kim recommends using chicken broth for cream of chicken soup instead of the water. Other additions may include cooked celery and broth for the water substitute, chopped mushrooms and the water from the can as partial substitute for the water, chopped broccoli etc.

Thanks so much Kim! :-)


  1. have you ever canned up your cream soups? if so how?

  2. I havent tried canning these as the dry mix is much more compact. Our house has space issues. Wish I could give more insight on this, sorry!