cream soup mix

How To Make cream soup mix

• 1

  Combine all dry ingredients. Store in an air-tight container (up to 6 months).
• 2

  Combine 1/3 cup dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product.
• 3

  Makes the equivalent of 9 cans condensed soup.
• 4

  This is perfect for use in casseroles calling for a creamed condensed soup. Sometimes you may need to allow it to cool before using in your recipe. This recipe happens to be much lower in fat and salt than the canned versions. But, to use it, you have to have it made up and ready to go.
• 5

  The mix also serves as the base for your own cream of "blank" soup. Here's a sample: Ham & Corn Chowder Prepared soup base 1/2 cup diced ham 1 can creamed-style corn Stir all together and allow to heat thoroughly over medium-low heat. Ladle into bowls and top with croutons and sliced Green Onion tops.
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