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Universal Cream Soup and Sauce Mix

Availability: In stock

As low as: $6.99

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The most significant cooking discovery in years! Just add water, stir and boil. Our Universal Sauce creates a perfect white sauce every time. Use in any recipe application where a cream sauce is the base. Soups, sauces, gravies casseroles, are all simple, delicious and much healthier than your home made sauce. Ours has only 35 calories in a ¼ cup serving! Use in any of your cherished recipes to make them easier, more consistent and healthier. Our sauce will not curdle, or fail even when frozen and re heated. Used by professional Chefs for over 35 years!

As low as: $6.99

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Price as configured: $0.00

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The most significant cooking discovery in years! Just add water, stir and boil. Our Universal Sauce creates a perfect white sauce every time. Use in any recipe application where a cream sauce is the base. Soups, sauces, gravies casseroles, are all simple, delicious and much healthier than your home made sauce. Ours has only 35 calories in a ¼ cup serving! Use in any of your cherished recipes to make them easier, more consistent and healthier. Our sauce will not curdle, or fail even when frozen and re heated. Used by professional Chefs for over 35 years!
Alfredo Sauce
Ingredients:
  • 4 cups water
  • 1 cup Shirley J Universal Cream Soup & Sauce Mix
  • 1/2 teaspoon granulated garlic
  • 1/2 cup grated Parmesan
  • 1 tablespoon Shirley J Pizza & Pasta Seasoning
Directions:

In a medium saucepan add all ingredients except for Parmesan cheese. Mix thoroughly and brind to a slow boil, simmer 5 minutes.

Add Parmesan and stir until melted.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix and serving over gluten-free pasta.

Broccoli Cheese Soup
Ingredients:
  • 2 cups fresh broccoli cut into bite size pieces, blanched
  • 4 cups water
  • 1 cup Shirley J Universal Cream Soup & Sauce Mix or White Cheddar
  • 2 cups grated cheddar cheese
Directions:

Combine water and sauce mix, stir well. Bring mixture to a boil, and add cheese, stir, add broccoli. Simmer for 3-5 minutes. Garnish individual bowls of soup with shredded cheese, if desired.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix and serving over gluten-free pasta.

Black and White Chili
Ingredients:
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 6 cups water
  • 2 teaspoons Shirley J Chicken Bouillon
  • 1.5 cups Shirley J Universal Cream Soup & Sauce Mix
  • 2 15oz cans of black beans drained and rinsed
  • 2 12oz cans of cooded chicken or other cooked chicken cut into small pieces
  • 1 6oz can of diced green chilies
Directions:

In a medium pot, on medium heat, combine water, bouillon, onion powder, garlic, cumin, and sauce mix; bring to a boil and simmer for about 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix and serving over gluten-free pasta.

Butternut Squash and Pumpkin Soup
Ingredients:
  • 1 cup Shirley J Universal Cream Soup & Sauce Mix
  • water
  • 1 teaspoon salt
  • 4 cups butternut squash, peeled and cubed
  • 2 cups canned pumpkin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 teaspoon Shirley J Chicken Bouillon
  • ½ cup sugar
Directions:

Combine 3 cups water, salt and butternut squash in large sauce pan, bring to boil, reduce heat and simmer for approx 25 minutes or until well cooked and soft, reserve cooking water in separate container. Thoroughly blend squash to form a puree (may use a food processor, blender or a hand held potato masher). Return squash puree to sauce pan. In separate container add cooking water and sufficient additional water to make a total of 4 cups liquid, combine with Sauce mix, blend thoroughly, add mixture to squash, stir and bring to a boil, reduce heat to simmer and add remaining ingredients, simmer 5 minutes.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix and serving over gluten-free pasta.

Cheesy Asparagus and Rice
Ingredients:
  • 2 cups long grain rice
  • 3½ cups water (to cook rice)
  • 1 tablespoon butter
  • 4 cups water
  • 1 cup Shirley J Universal Cream Soup & Sauce Mix
  • 1 cup fresh asparagus, chopped
  • 16 ounces processed American cheese
Directions:

In a stockpot, combine rice, water, and butter and bring to a boil. Turn heat to low and cover for about 15 minutes. While rice is cooking, combine, water and sauce mix in a sauce pan, stir. Bring to a slow boil, simmer for 3-4 minutes then add asparagus and cheese. Stir until cheese is melted, remove from heat. Add asparagus mixture to fully cooked rice. Cover and let stand for five minutes. Stir gently and serve.

Note:

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix and serving over gluten-free pasta.