Substitutes for soups

19 cards, each with the best swap and the amount to use. Open one for every option, stamped.

In this drawer

19 cards

6 options
Out of Avgolemono
Use Cornstarch slurry plus lemon juice and butter
1 tablespoon cornstarch in 2 tablespoons cold water, plus 1½ tablespoons lemon juice and 1 tablespoon butter per 2 cups brothYou'll taste it
6 options
Out of Beef consommé
Use Beef broth
Same amountTweak it
6 options
Out of Cheddar cheese soup
Use Homemade cheese sauce
Same amountWorks
6 options
Out of Chicken consommé
Use Chicken stock, reduced
1 ½ cups chicken stock, simmered down to 1 cup per 1 cupWorks
6 options
Out of Court bouillon
Use Homemade court bouillon
Same amountWorks
3 options
Out of Cream of chicken
Use Cream of mushroom
Same amount
6 options
Out of Cream of mushroom soup
Use Mushroom sauce
Same amountWorks
3 options
Out of Cream of onion
Use Cream of mushroom
Same amountTweak it
6 options
Out of Cream soup
Use Homemade cream sauce
Same amountWorks
5 options
Out of Dashi stock
Use Dried shiitake, steeped
2 mushrooms per 1 cupTweak it
6 options
Out of Fish fumet
Use Fish stock or bottled fish broth plus white wine
1 cup fish stock + 1 tbsp dry white wine per 1 cupWorks
6 options
Out of Hondashi
Use Dashi stock
Same amountWorks
6 options
Out of Mushroom broth
Use Dried mushroom soaking liquid
Same amountWorks
6 options
Out of Pork stock
Use Chicken stock or chicken broth
Same amountTweak it
6 options
Out of Shiro dashi
Use Dashi plus light soy sauce plus mirin
1 tbsp dashi + 1 tsp light soy sauce + ½ tsp mirin per 1 tbspWorks
6 options
Out of Soup base
Use Bouillon cubes or granules
1 tsp soup base = 1 bouillon cube, or 1 tsp granules per cup of waterTweak it
6 options
Out of Tarhana
Use Trahana (Greek sour trahana, ksino trahana)
Same amountWorks
6 options
Out of Veal stock
Use Low-sodium beef stock, reduced
Same amountTweak it
6 options
Out of Vegetable stock
Use Water plus a stock cube, bouillon paste or stock powder
Same amountWorks

All 2,550 cards