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Discussion Starter · #1 ·
I couldn't find a section for substitutes, which is where this recipe would fit best.



3 Tbsp. margarine
3 Tbsp. flour
1/4 tsp. salt
1 c. milk (or chicken broth, or combination)



Melt butter over medium to med-high heat in a small saucepan. Add flour and salt, cooking and stirring with a whisk until bubbly.

Stir in the liquid and cook until thickened.

These ingredients will yield enough for one can.

You can add bits of chicken (for cream of chicken soup) or mushroom if you like, but if you're using these as part of a larger recipe, that's usually not necessary.
 

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Be sure to season with a little rosemary, thyme and sage.:smile2:
 

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Do this amount make like 10.5 oz can?Thanks for posting it.
 

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1 liquid cup is 8oz, after adding the flour it should expand and thicken to something approximating a 10.5oz can in volume.
 

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Discussion Starter · #6 ·
I'm sorry for the late reply erma. I didn't see your post until just now. Yes. This recipe is supposed to be the equivalent to the cans of cr. of mushroom/chicken soups. Works great. I've used it a good bit as a replacement in casseroles.
 

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I've used this recipe for a few decades now. It eliminates most of the fat and sodium.

Cream of Anything Soup Mix

2 c. powdered milk
3/4 c. cornstarch
1/2 tsp. dried onion powder
1 tsp. dried thyme
1 tsp basil – crushed dried
1/2 tsp. pepper

Place all ingredients in glass container with tight lid and shake to combine. To make equivalent of one can of soup: Combine 2/3 cup mix with 1 cup water. Heat in a small saucepan until it starts to thicken, stirring constantly with wire whisk. Use in recipes calling for undiluted condensed cream soup.
 

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Discussion Starter · #9 ·
Thank you, Spirit Deer. I think I have all these things, unsure of Thyme, but possibly. Going to look now and mix some of this now if I have all the ingredients.
 

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Thyme isn't a requirement. I don't recall ever using thyme in my mix. TBH, I grabbed this recipe from the internet because I was too lazy to go find my own and I knew the important part was the milk and cornstarch. The seasonings are all optional and to taste.

What we found was we had to acquire a taste for this because it doesn't taste just like the canned soup, but now that we've adjusted, we prefer it to the canned stuff.
 

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It won't have the salt content of canned soup, it's essentially a gravy base. Add whatever seasonings or herbs you have. Poultry seasoning would be good (parsley, sage, rosemary & thyme, just like the song). I use thyme a lot with chicken, potatoes and vegetables, but if you don't have it, it's not worth worrying about.
 
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Discussion Starter · #12 ·
I may skip the thyme and basil and add salt, adding other spices according to dish ;-) Looks like a good dry mix to keep around, though. Much simpler than the recipe I shared. Thanks y'all!
 

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Your recipe looks good. :)

It's what CH said, basically a gravy mix. Or a white sauce mix. The original recipe I started with called for bouillon, but I found it made the mix hard as a rock after a while and there was no way to salvage it. I'm sure that was caused by the salt in the bouillon so be careful about adding salt into the mix. When we started cutting back on salt years ago, I just started leaving it out of the mix and found we liked it better anyway.

If you want to make cream of mushroom soup, chop up some mushrooms, or add finely chopped celery for cream of celery soup, chicken for cream of chicken, or broccoli, or whatever the heck sounds good. (Cream of bacon? :lolpoint:)

If you want to eat it as a soup, use half as much of the mix and it won't be as thick.

You can make this in the microwave but it has to be cooked a minute at a time and whisked at the end of each minute. It's easier to make it on the stove.
 

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Discussion Starter · #14 ·
Thanks for the good advice. I agree I think it would be easier on the stove top. I'll keep in mind to not add the salt. Thanks. I'm glad I'm reading these suggestions before jumping into it. I appreciate it. :)
 

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Here's another tip. I tend to make small batches of things like dry mixes the first time around. Usually it's pretty easy to half the recipe or make it even smaller than that. The idea is if I make a small batch on a trial basis, I haven't wasted ingredients on a big batch if the recipe turns out not to work for me. :) If I like it, then I make a regular-sized batch.
 
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