I went to the grocery store to pick up a few cans of cream of mushroom soup recently to make a crockpot recipe that called for it. Ugh – very limited choice of brands, and every one was filled with ingredients that I did not want to include in my dinner. I decided to try this recipe out as a replacement. Thanks to 1orangegiraffe.blogspot.com for the instructions.
- 1 cup non-fat dried milk
- 3/4 cup cornstarch
- 1/4 cup powdered bouillon
- 4 tablespoons dried onions
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon pepper
- Mix all ingredients ahead of time and store.
- For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water and cook until thick.
- The substitution seemed to work fine. I asked Bob if he could taste the difference in the crockpot recipe that I made (something we’ve had many times before using the real canned soup), and he couldn’t. It does cook up pretty thick and gooey, and if you refrigerate it before using (I had to because I was getting everything ready for the crockpot the night before), it really gets close to that canned cream soup consistency. Will definitely use again!