Regular canned cream soups are usually full of sodium and fat and are expensive. So many casserole recipes call for a can of creamed something and just don't taste quite the same without it. All of my bunch has to watch out for the salt intake, so we really like this recipe.
Combine all ingredients in a bowl and mix thoroughly. Store in a quart sized container with a lid. Can be kept for several months.
To cook: Combine 1/3 cup of the mix and 1 and 1/4 cup of water in a saucepan. Over a medium heat, stir well until it comes to a boil and boil for one minute while continuing to stir.
It is now ready to use in any recipe that calls for a can of cream of something soup. I use it in all my regular casserole recipes. It tastes pretty good as a "Cup of Soup" also.
Source: Got this from a website called hillbillyhousewife.com several years ago.
By Elaine from OK
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This is a great soup for Christmas Eve. Very good, cheesy soup. Love the veggies in this, too.
Wish my dad was still alive today so I could make this for him! He loved oysters!
Very creamy with lots of flavor and easy to do. Mash cooked vegetables into small pieces. Bring all ingredients, except cream, to a boil. Stir in cream and heat through.
I cook only for myself, and try to find economical, but tasty, choices to enjoy. Now that the weather is cold, I especially like soups.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I had a really great recipe for (cream of ham soup) and lost it. I would love to taste that rich, wonderful, silky soup again. Can anyone help? Thanks a lot.
By Shirley T. from Rodessa, LA
In a saucepan melt 2 tablespoons butter.
Blend in 2 tablespoons flour, 1/4 teaspoon Salt and a dash of pepper.
Add 2 1/2 cups milk all at once.
Yum, this sounds great! It is different from the one I had but definitely a keeper. Thanks so very much!
Shirley
Hi, fortunately, this sounds great but I am a 52 year old man and just learning to cook. Are the measurements in teaspoons or tablespoons? And is the egg fried hard or boiled? Thanks hope to make it this week and surprise my wife with it.
Travis in Ohio
Editor's Note: Generally T. stands for Tablespoon and t. stands for teaspoon. I'm sure it is a hard boiled egg, like you would use for egg salad or deviled eggs. Good luck and be sure to post your results and your wife's reaction.
Winter months are approaching. Does anyone have a good recipe for a Cream of Turkey with Rice soup?
Sue from Reading, PA
Hi Sue, I found this recipe by Jordanna Novak on Allrecipes.com -- it has a 4.5 star rating and people really seem to like it :-)
Turkey Wild Rice Soup
3 (10.5 ounce) cans condensed chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup margarine
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat
2 tablespoons dry sherry
DIRECTIONS
In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.
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Does anyone know the recipe for the creamy soup served at the Dixie Stampede? It is so delicious and I would love to know how to make it.
