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Homemade Cream Soup

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Description Edit

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

  • Makes 9 servings with less than 1 gram fat per serving.

Ingredients Edit

Directions Edit

  1. Combine all ingredients, mixing well.
  2. Store in an airtight container until ready to use.

Use Edit

  1. To substitute for one can of condensed soup: combine ⅓ cup of dry mix with 1¼ cups of cold water in saucepan.
  2. Cook and stir until thickened.
  3. Add to casserole as you would the canned product.
  4. I think you could probably vary the spices to suit your own taste or the type of casserole you were making.

Variations Edit

  • Mushroom soup: add ½ cup finely chopped mushrooms
  • Celery soup: add ½ cup minced celery
  • Potato soup: add 1 cup diced potatoes, cooked
  • Chicken soup: add ½ cup diced chicken, cooked
  • Vegetable soup: add ¾ cup mixed vegetables, cooked
  • Broccoli soup: add 1 cup chopped broccoli, cooked
  • Asparagus soup: add 1 cup chopped asparagus, cooked the variations are endless, limited only to your imagination.

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