Thursday, October 6, 2011

Powdered Cream of Whatever Soup

The chicken and dumplings and cornbread dressing meal I made on Tuesday called for several cans of "cream of ___" soup.  At a dollar or more a can, that can make for an expensive meal.  I searched the Internet and found several references to a powdered cream of whatever soup that you can have on hand to use in recipes calling for a "cream of ___ soup".  Here is the recipe:

Powdered Cream of Whatever Soup
2 cups powdered milk
3/4 cup cornstarch
1/4 cup powdered chicken bouillon
1 tsp onion powder
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

To cook, use 1/3 cup powder and 1 1/4 cup water.  Bring to a boil, stirring often to prevent burning, until thickened.  Add celery or mushroom (powder, dried, or fresh) for cream of celery or mushroom.  This recipe replaces approx. 7 cans of cream of whatever soup.


  1. Great idea! And probably so much better for you than the store-bought kind

  2. Just used this to substitute cream of mushroom soup and it tastes great! thank you!