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Old 01-26-2013, 01:10 PM   #1
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Cream Soup Base help needed

This cream soup mix recipe is one I need help LCing:

•2 c. instant non-fat dry milk
•2 T onion flakes
•1 t basil and thyme
•1/4 c. chicken bouillon
•3/4 c. cornstarch
•1/2 t pepper


To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup. Makes 3 cups or 9 cans soups. Mix thoroughly and store in cool dry place.

Any ideas on cornstarch replacement and amount?

Last edited by elainesmith; 01-26-2013 at 01:12 PM.. Reason: double post sorry
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Old 01-26-2013, 02:06 PM   #2
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You can use xantham gum or glucomanan powder but you also really need to replace the non fat dry milk. Depending on the brand, there's lots of carbs there. If all you want to do is thicken canned soup, use heavy cream to reconstitute or blend in some cream cheese. Those would add thickness with far lower carbs. Good luck!
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Old 01-26-2013, 05:04 PM   #3
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I would scratch the whole idea of using that mix... The easiest way to make a cream-of-anything soup is to boil the veggie in chicken broth. Then puree and add cream.
Obviously, you can add in some salt, pepper, onion, garlic, herbs, spices, etc.
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Old 01-27-2013, 03:50 AM   #4
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Adding 1/2 block of cream cheese about 10 minutes before soup is done works well too.
To lengthen thy life lessen thy meals.
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Old 01-27-2013, 08:05 AM   #5
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So as a complete novice but cream of soup lover,

chicken in slow cooker with water and spices until both and chicken super done and then add cream cheese or cream?? That sounds great?

What spices do you use with chicken, thanks for the help folks!
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