Condensed Soup Mix Recipe - Allrecipes.com
Condensed Soup Mix Recipe

Condensed Soup Mix

Recipe by  

"It is great to make your own condensed soup mix since it makes your soups taste better. It also contains 1/3 less calories and sodium than store bought condensed soup. You can make this any flavor you desire. Just add a different flavor of bouillon granules."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
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Directions

  1. Using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon. If desired also add basil and thyme. Mix well and store in the refrigerator or freezer.
  2. When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

I saw , made and copied the recipe for family members in one day! We all really like this. I have priced out the cost of ingredients and not only does it taste good it is CHEAP it make!

 
Most Helpful Critical Review
Nov 03, 2013

I tried this, and it was just okay with me. I'm not sure what herb it is that ruined it for me, probably the basil, but when I used this to make my favorite hash brown casserole, the flavor was way off and the casserole virtually ruined. This mix may be okay with some casseroles but is not really a substitute for the canned.

 
May 17, 2004

I love this recipe!! This recipe can be made into the condensed form by using 1/2 the amount of liquid required to make a standard batch, then frozen. I make this entire recipe up, ( into liquid form) and can it in pint sized canning jars. Ready when I need it, without the mixing, and no defrost time.

 
Mar 30, 2009

Very awesome alternative when you are out of "cream of" soup. Tastes just the same in a recipe. I prefer it without the basil as it doesn't go in some recipes. Use 1/2 the water if you are using it to replace a canned soup in a recipe.

 
Nov 23, 2008

Great recipe! We mixed all ingredients accept chicken bullion powder, then added 5 cups of chicken broth and 1/2 lb of chopped wild Hen-of-the-Woods mushrooms. Once it cooked down to the consistency we wanted, we pressure canned it (5 pint-sized jars) at 10 lbs for 25 min. Wonderful flavor!!!

 
Dec 03, 2010

I have been using this recipe for at least 15 years from a heart healthy cookbook. I've found it is best to heat the water in the microwave to not quite boiling, stir in the mix and then cook on a lower power level til thickens. This is MUCH lower in fat and salt then canned cream soups.

 
Jan 26, 2008

This has helped as I can now make so many of the recipes that call for condensed soup. My daughter has Celiac disease and most of the store soups have wheat in them. Thanks so much.

 
Dec 28, 2010

This gluten-free recipe works for me! I am so very glad to have a substitute for the condensed cans of soup that is still almost as easy as opening a can.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 1101 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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