I dislike using condensed soup mixes from a can. I have a real aversion to it because they are so laden with salt and fat. So I have been fiddling with ways I can create that same effect (particularly in crock pot cooking where these canned items seem to abound) without resorting to the canned version. Now I use this Homemade Condensed Soup Mix for everything. It’s easy to make and have on hand for those recipes requiring it.
Stored properly, this will keep in the pantry for up to a year and each batch makes the equivalent of 9 cans of the stuff you buy in the store. The non-fat dry milk can usually be found on the coffee and tea isle. In my store, it is normally on the bottom shelf below the different flavored syrups and such for milk. It is most often sold marketed by “Carnation” but there are other store brands as well.
I originally tried to make this recipe first with flour but it’s too clumpy and did not work well when I added it to the water for reconstitution and so we had to switch to using it with cornstarch which makes a nice lump free sauce. Cornstarch has to hit a certain (boil) temperature to begin to thicken but tests showed that this worked in my crock pot (which gets super hot) and so it is quite popular now for my crock pot cooking.
For cream of mushroom soup substitutions, I use my Cream of Wild Mushroom Soup.
Love your Crock Pot? Check out these other Crock pot recipes:
- Crock Pot Spaghetti sauce
- Crock Pot Nacho Dip
- Crock Pot Cajun Boiled Peanuts
- Crock Pot French Onion Soup
This easy to make condensed soup ,ix will last for up to year and is made with simple easy to find ingredients.
- 2 cups instant non-fat dry milk
- 3/4 cups cornstarch
- 1/4 cup chicken, beef or vegetable bouillon granules (No MSG variety)
- 1/8 cup dried minced onions
- 1/8 cup dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- Mix all ingredients together and store in an airtight (mason) jar or lock and lock sealed plastic container.
- Then to reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup of the dry mix and 1 1/2 cups water to your crock pot recipe in place of each of the canned soups used in the recipe. Because this mix uses cornstarch, it must come to a boil to active the starch as a thickener.
- My crock pot gets extremely hot even on low and boils but you may do a test run to make sure your crock pot heats high enough to thicken this dry mix.
This recipe is easily doubled.
Keywords: Homemade Condensed Soup Mix, homemade, easy, quick, crock pot, MSG free, family budget recipe.