Low Sodiumlow Fat Cream Of Soup Mix Substitute Recipes

LOW SODIUM/LOW FAT CREAM OF SOUP MIX SUBSTITUTE

Steps:

• Combine all ingredients and store in airtight container.
• To substitute for one can of soup, combine 1/3 cup of the mix and 1-1/4 cups cold water.
• Whisk well, and cook and stir over medium heat until thickened.
• Vegetables sauteed in a little water and then drained are wonderful added to this soup to make "cream of -- ". Substitute tomato juice for the water for a tomato cream.

CREAM OF ANYTHING SOUP MIX SUBSTITUTE

Steps:

• Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt.
• For equivalent of 1 can cream of chicken soup combine and heat 1/3 cup dry mix and 1 1/4 cups water.
• For equivalent of 1 can cream of mushroom soup combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt.
• For equivalent of 1 can cream of celery soup combine and heat 1/3 cup dry mix, 1- 1/4 cups water and 1/8 cup celery flakes.

CONDENSED CREAM OF SOUP MIX ( HOMEMADE / SUBSTITUTE / CLONE )

Steps:

• In a medium bowl combine all ingredients and mix well with a wire whisk.
• Store in an airtight container.
• To make soup stir together 1/3 cup of the dry mix and 1& 1/4 cup water in a saucepan.
• Cook and stir until thickened.
• You can add 1 can of diced cooked chicken or turkey, frozen broccoli, or dried tomato powder or paste-- whatever you can think of.
• You can boil dried mushrooms in the water called for for a cream of mushroom soup.
• This mixture will make a total of 9 cans of condensed soup.

LOW-FAT CREAM OF TOMATO SOUP

Steps:

• Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.