How how often do you use a can of cream of chicken or mushroom condensed soup in your dishes? I do fairly often, but I don’t use the processed cans of soup you get at the store anymore. I came up with a cream soup dry mix recipe that blows the canned soups away!
Since my healthier eating journey started I try to stay away from those processed foods.
I’ve got a great dry mix recipe to share with you for both cream of mushroom and cream of chicken soups. I’ve got a jar of each in my pantry at all times and they sure do come in handy. Plus I know exactly what’s in them and can pronounce every single ingredient.
In this video I show you how easy it is to have these mixes made up in your pantry. They are just as tasty, just as easy and much better for you. Plus one jar takes the place of about a case of soup cans so it’s a space saver as well. Yep, you are gonna want these pantry staples on hand for sure!
Enjoy the video!
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Here are the recipes:
Cream of Chicken and Cream of Mushroom Dry Soup Mixes
Equipment
- measuring cups
- measuring spoons
- bowl
- wisk
Ingredients
- 2 cups powdered milk
- 1 ½ cups cornstarch organic, non-gmo
- ½ cup chicken or beef bouillon powder see below for my favorite brand
- 2 tsp onion powder
- 1 tsp thyme
- 1 tsp poultry seasoning optional for cream of mushroom but I use it in both
- ½ tsp black pepper
Instructions
- In a bowl add all the ingredients.
- Stir with a whisk and store in a jar.
- To use: 1/3 cup mix to 1-1/4 cups water = one can of condensed cream soup.
Hope you enjoy making and using these cream soup dry mix recipes! Thanks for watching and reading.
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