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I have a hard time paying for a can of cream of mushroom or cream of chicken soup — it’s over $1.50 a can! Now, factor in the ingredients, and eesh!
This is a simple recipe that you can make ahead of time, in bulk, and store until you are ready to use and BONUS! It’s gluten free!
Cream Soup Substitute
- 2 Cups nonfat milk crystals
- 3/4 cup cornstarch
- 1/4 cup instant chicken bouillon
- 2 Tbps dried onion flakes
- 1/2 tsp white pepper (you can use standard black pepper but it shows up!)
- 1 tsp thyme
Combine all ingredients and store in an airtight container for use as soup substitute.
In place of a can of soup, simply:
Combine 1/3 Cup of dry soup substitute with 1 1/4 Cups water and zap a few minutes. Add cheese, celery, herbs or whatever your recipe calls for.
**This is excellent for scalloped potatoes too!