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Cream Soup Substitute

User Rating 5 Star Rating (1 Review)


Scroll down to see more cream soups.


  • 2 cups dry milk
  • 3/4 cup cornstarch
  • 1/4 cup chicken bouillon granules
  • 2 tablespoons dried onion flakes, optional
  • 1 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf basil, optional
  • 1/2 teaspoon dried leaf oregano, optional
  • 1/2 teaspoon ground marjoram, optional
  • 1/2 teaspoon pepper
  • 2 to 3 teaspoons butter


Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup. The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteéd mushrooms or celery along with the butter while cooking.


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User Reviews

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 5 out of 5
Delicious and convenient, Member jmetca1943

As I make soup, almost every day in the winter time, this recipe cuts down on the measuring time considerably. It is so good and convenient !!!!!!!!!!!

3 out of 6 people found this helpful.

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