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Homemade Cream of Mushroom (or whatever) Soup Recipe

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Cream soup mix


2 c. nonfat dry milk

3/4 c. cornstarch

2 TB dried onion

1/2 tsp pepper

1 tsp. dried basil

1/8 c. instant chicken bouillon

1/8 c. instant beef bouillion


to reconstitute

in saucepan combine 1/3 c. of the mix above and 1 1/4 c. cold water. Stir over low heat until thickened. Equivalent to 1 c. condensed soup.


I use this with potato soup allt the time.

Use 2/3 cup of the mix.

2 1/2 c milk

6 potatoes, peeled and cut into chunks

3 carrots , peeled and cut into chunks


cook potatoes and carrots in a coverd pot of water until tender. Set aside.

Combine the cream soup mix and milk, cook over low heat stirring constantly until thickened.

Add potatoes and carrots and 1 c. of the water they were cooked in. Heat thoroughly.

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