I always get a lot of feedback whenever I post a recipe that uses canned cream soup. Frankly, I like canned cream soup — maybe because it reminds of being a kid. And, some of my favorite recipes use the gelatinous stuff — like Chicken Divan and Slow Cooker Salisbury Steak to name a few.
But, in response to your comments, I went on a mission to find a homemade version of the stuff. And, I think I found one that’s pretty darn good!
Original Recipe from One Orange Giraffe
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (chicken, beef or vegetable)
4 Tbsp dried minced onions
1 tsp dried basil
1 tsp dried thyme
1 tsp ground black pepper
Combine all ingredients together in a large bowl. Transfer to an air tight container. To make the equivalent of one can of condensed soup, mix 1/3 cup of soup mix with 1 1/4 cup water. Whisk together and cook until thickened.
Is It a Keeper?
This soup was pretty good on it’s own. It wasn’t exactly the same as the canned stuff but it came pretty close. I’ve used this soup in sauces for some of my chicken recipes but I haven’t tried it yet in any of my casserole recipes. When I do, I think I’ll make the soup on the stove and then add it to the recipe. I think I’ve finally found a good substitution!
Sound off….canned cream soup, ooooh or ewwww?
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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