Cream of (blank) soup mix

Cream of chicken, cream of mushroom, cream of celery… American casseroles seem to need these soups in order to exist. With Thanksgiving coming up (green bean casserole, turkey-leftover-casserole…) our need for cream of (blank) soup increases here in Senegal.

I came across this recipe, which is a perfect solution to our cream soup needs.

1 cup powdered milk
3/4 cup cornstarch (maïzena in French stores)
1/4 cup bouillon
4 Tbsp dried minced onions
1 tsp dried basil
1 tsp dried thyme
1 tsp pepper

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick.

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3 comments

  1. I have used this recipe for quite some time…got it from someone working in Guinea. It also does well for onion soup mix….just add a beef maggi cube and dried onions to the mix. I add an additional chicken maggi cube for the Crm of ckn. Also, found the frozen bag of mushrooms are cheaper than purchasing the cans for that “cream of” recipe. ~cindy

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