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You might think I started using this substitute because it’s naturally gluten free and I keep my kitchen gluten free, but nope, I’ve been using this for more than a decade, long before we had to go gluten free. I definitely appreciate that it is gluten free though. It is the perfect substitute in any baking recipe that calls for a can of “cream of” condensed soup. The two recipes I use it most for is Chicken Divan and Melt In Your Mouth Chicken Pot Pie.
One of the cool things about this recipes is the cost savings. One batch of this replaces about 9 cans of condensed soup!
If I make a batch in the summer, I’ll store in the freezer, but the batch I made this week will just stay in my pantry because I’ll use it up within 6 months. I tend to make the comfort food recipes in the fall/ winter and those are the recipes that tend to call for a can of condensed soup.
The ingredients are things you probably already have in your house, or at least they’re easy to get and last a while!
“Cream of” Soup Dry Mix Substitute
Ingredients
- 2 cups powdered milk
- 3/4 cup corn starch
- 1/4 cup chicken bouillon powder
- 2 Tbsp dried onion flakes
- 1 tsp basil
- 1 tsp thyme
- 1/2 tsp pepper
Instructions
- Combine all ingredients and store in a cool, dry place. Store in pantry for up to 6 months or in freezer for a much longer time.
- To use, mix 1/3 cup dry mix with 1 1/4 cup water. Cook and stir until thickened – it will come to a low boil.
Print this recipe now and keep it handy. No need to run to the store when you need a can of condensed soup!
From my home to yours,
Mary
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