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 tip, and so much less than expensive than the store bought soup that is $1.00 + per can. I use this regularly. :)
That sounds like a wonderful tip. If something calls for cream of chicken soup, I suppose you could add chicken granules or celery soup you could add celery salt but then you would just add more salt to the soup. Still, it sounds like a good option. You probably could add chopped broccoli and cheese for that kind of soup. Thanks for the tip.
Thanks for the recipe. My mom was just put on a very low salt diet and cream of soups are so loaded with sodium. It has been difficult to make casseroles for her but now with this recipe I think we can give her something good to eat again.
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