Cream Soup Base

"This is a handy recipe to have on hand for those times you don't want to trudge down to the market because you haven't got the canned soup. It's easy, and your family or your guests won't know the difference. Every kitchen has it's own special seasoning "touch." You can just eyeball the basil and the thyme. This will make 3 cups or 9 cans soups."
 
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Ready In:
20mins
Ingredients:
7
Yields:
3 cups
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ingredients

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directions

  • To reconstitute for 1 can soup add 1/3 cup mix with 1 1/4 cups water.
  • You can add celery or broccoli for "cream of" and even mushroom soup.
  • Heat until thick as soup.
  • Mix very thoroughly and store in a cool, dry place.

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RECIPE SUBMITTED BY

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
 
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