Cream Soup Substitute Food

CREAM OF SOUP SUBSTITUTE MIX

Cream of Soup Substitute Mix image

From my "Heart Healthy Cookbook" of delicious healthy recipes from Edina, MN in 1995. Make 9, 10 ounce cans of soup. This is much less expensive and contains far less sodium than canned soups. Add sautéed chopped mushrooms, chopped celery, or bits of cooked chicken to resemble the cream soup you usually use.

Provided by BeccaB3c

Categories Kid Friendly

Time 10m

Yield 9 10 ounce cans, 20-24 serving(s)

Number Of Ingredients 7

Ingredients

2 cups instant nonfat dry milk powder
3/4 cup cornstarch
1/4 cup wyler's very low-sodium instant chicken bouillon granules or 1/4 cup wyler's very low-sodium beef bouillon cube
5 tablespoons dried onion flakes
1/4 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried thyme

Steps:

Mix all ingredients together in a medium bowl and store in an air-tight container.
To substitute one 10 3/4 ounce can of cream soup, use 1/3 cup mix plus 1 1/4 cups water.
Combine in a medium saucepan and cook until thick.

Nutrition Facts : Calories 47.3, Fat 0.1, Cholesterol 1.2, Sodium 38.1, Carbohydrate 9.1, Fiber 0.2, Sugar 4, Protein 2.5

CREAM SOUP SUBSTITUTES

Cream Soup Substitutes image

When your recipe calls for a can of condensed soup, just make your own! This makes the equivalent of one can of condensed soup (10.5 ounces). Note the suggested variations that can be made to this recipe.

Provided by Galley Wench

Categories Low Protein

Time 20m

Yield 10 ounces

Number Of Ingredients 9

Ingredients

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup chicken broth or 1/2 cup vegetable broth
1/2 cup milk
salt and pepper
1/4 cup sauted diced celery (optional)
1/4 cup sauted diced mushroom (optional)
1/4 cup sauted diced onion (optional)
1/4 cup chicken, diced white meat (optional)

Steps:

Melt butter in a saucepan over medium-low heat.
Stir in flour; a little at a time; stirring until combined and smooth.
Remove from heat and add the broth and milk, a little at a time, stirring to keep lump-free.
Return to heat.
Bring sauce to a gentle boil and cook, stirring constantly, until it thickens.
Taste and adjust seasonings.
Stir in optional ingredients if desired.

Nutrition Facts : Calories 28.1, Fat 1.7, SaturatedFat 1, Cholesterol 4.8, Sodium 53.5, Carbohydrate 2.3, Fiber 0.1, Protein 0.9

CREAM SOUP SUBSTITUTE

Cream Soup Substitute image

Use this in place of canned cream soup. Mix and store in an airtight container until ready to use. Makes approximately 6 cans' worth.

Provided by what-a-kerfuffle

Categories Low Cholesterol

Time 5m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup nonfat dry milk powder
3/4 cup cornstarch
4 tablespoons dried onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme or 1 teaspoon parsley
1 teaspoon pepper
1/2 teaspoon salt

Steps:

Combine ingredients and store in an airtight container.
To make the equivalent of 1 can of soup, whisk 1/3 cup dry mix into 1 1/4 cup chicken, beef, or vegetable stock or bouillon.
Optional: saute 1/4 cup minced celery, onion, or mushrooms in 1 tbsp butter or olive oil until very soft. Add to stock before whisking in dry mix.

Nutrition Facts : Calories 146.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 4, Sodium 303.2, Carbohydrate 28.2, Fiber 0.7, Sugar 11.7, Protein 7.7

CONDENSED CREAM OF SOUP SUBSTITUTE

Condensed Cream of Soup Substitute image

I use this recipe as a substitute for the canned cream of soups in recipes. I almost never keep that stuff on hand, because its full of sodium, and just yucky. The recipe calls for chicken broth. I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc. Use your imagination. I've never tried this soup by itself, I only use it in recipes, and its a great substitute!!! The recipe always tastes better than when I use the canned stuff. Enjoy!

Provided by amievv821

Categories < 15 Mins

Time 10m

Yield 1 can, 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat milk or 1/2 cup nonfat milk
salt and pepper

Steps:

Melt butter in a saucepan over medium-low heat.
Stir in flour; keep stirring until smooth and bubbly.
Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
Taste and add salt and pepper, as needed.
Use in casseroles in place of condensed cream soups.
Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

Nutrition Facts : Calories 84.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 12.2, Sodium 63.8, Carbohydrate 8.2, Fiber 0.2, Sugar 2.2, Protein 3

CREAM OF ???? SOUP, DRY MIX - SUBSTITUTE

Cream of ???? Soup, Dry Mix - Substitute image

Use this powder and broth to make soup for recipes and to eat. to make cream of chicken add chicken broth, for cream of beef add beef broth.

Provided by TERRY B.

Categories High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups powdered milk
3/4 cup cornstarch
2 tablespoons dried onion, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

Mix all ingredients in a jar with tight fitting lid.
Shake well.
Store on shelf until ready to use.
To make cream of beef:.
Add 2/3 cup mix to 1 cup beef broth.
To make cream of chicken:.
Add 2/3 cup mix to 1 cup chicken broth.
To make cream of vegetable:.
Add 2/3 cup mix to 1 cup vegetable broth.

Nutrition Facts : Calories 419.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 62.1, Sodium 240.5, Carbohydrate 49.1, Fiber 0.7, Sugar 25.5, Protein 17.2

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