Cream Soup Basic Recipe

This is the pioneer of Cream Soup recipes.  When  you don't have a Campbell's can to open, here's a quick backup using what you most likely already have on hand.

2 cups powdered instant non-fat dry milk

¾ cup cornstarch

¼ cup instant chicken bouillon

1-2 Tbsp. dried onion flakes

1-2 tsp. Italian Seasoning

Combine all ingredients in a plastic bag, mixing well. Yield: Equal to 9 cans of cream soup.

Store in a closed plastic bag or airtight container until ready to use. It does not have to be

refrigerated.

To Substitute for 1 can of cream soup:

Combine ⅓ cup of dry mix with 1¼ cup cold water.

Cook and stir on stove top or in microwave until thickened.

Add thickened mixture to casseroles as you would a can of soup.

Add in one of the following items to the equivalent 1 can of cream soup mix to make the following soups:

1 cup grated cheese for cheese soup

1 cup cooked potato cubes for Cream of Potato Soup

1 (4 oz.) can of mushrooms for Cream of Mushroom Soup

2 cups tomato juice for Tomato Soup

⅓ cup broccoli and 1 cup grated cheese for Cream of Broccoli and Cheese Soup

Combine the mix with the water. Cook and stir on stove top until thickened. Add the soup item and stir until mixed well.