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I don’t normally buy cream soups, so this is perfect for me to keep on hand for cooking.
I had some cubed steaks in the freezer from our 1/2 cow that we bought. I put them in the crockpot with the soup made from this mix. They were so good!
When we have deer meat, I also like to cook it in the crockpot with this cream soup. Any meat, actually, is good cooked in this cream soup.
I don’t like mushrooms, so this cream soup is perfect for me to use in place of cream of mushroom soup in recipes.
Cream of Whatever Soup Recipe
2 cups powdered milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
Combine these and store in an airtight container.
To use for soup, combine 1/3 C mix and 1-1/2 C water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery, sliced mushrooms , or some diced broccoli.
To substitute for canned cream soup: Mix 1/3 cup mix with 1 1/4 cups water. Boil for a few minutes, stirring well to prevent sticking.
The chicken bouillon can be replace with beef, or vegetable.
If you only have bouillon cubes, you can unwrap the cubes, place in a zip top freezer bag, and crush.
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