Recipe: Cream Soup Mix - Substitute for Cream of Mushroom Soup...Try This

Dear Jill,

Sorry you did not like the taste of Campbell's Cream of Mushroom Soup. I think you said it needed more salt? Did you just start a diet? If your answer is yes your taste buds will be craving for the creamy taste of oil and salt. Give yourself a chance to get use to eating with no/less oil and salt. Your body will thank you later.

If that doesn't work just add more salt to your dish. Or go to the supermarket under the spice aisle and try Molly McButter they make dried sour cream and dried butter without the oil but with LOTS OF SALT.

If that doesn't work here is a recipe mix that I got out of the Tightwad Gazette II book. You will be able to adjust the ingredients as well as save money.

CREAM-SOUP MIX

2 C dry milk
1 1/4 C cornstarch, or 2 1/2 C flour
1/4 C chicken-bouillon powder
2 Tbsp. dried onion flakes
1/2 tsp. thyme (optional)
1 tsp. basil (optional)

Mix all the ingredients, and store in an airtight container. If the mix is made of cornstarch, add 1/3 cup mix to 1 1/4 cups water; if made of flour, add 1/2 cup mix to 1 1/4 cups water. This makes a concentrated casserole consistency. For soup consistency, double the water.

Store-brand soup: $.64 for a 10-ounce can.
Homemade: Recipe makes ten 12-ounce batches at $.18 per batch
Contributed by Kathy Brown of Lakewood, Colorado

NOTE: I have found when using dry milk in cooking the instant dry milk mixes easier with the ingredients than the non-instant dry milk. But the non-instant milk taste better than the tinstant dry milk.

Give this a try. I hope this will help you.

Sincerely,

Vivian