Sunday, August 23, 2009
Make Your Own | Cream Soup Mix
Canned cream soups are a convenience item that appeared on grocery store shelves in the 50's. I've used my fair share of these canned soups but I've also discovered a homemade version which I like quite well. Several years ago I found Miserly Moms by Jonni McCoy. One of the recipes she includes is a homemade cream soup mix. During the cooler months I like to have this mix readily available as a quick and easy alternative. It works well as a base for homemade cream soups (I always use it for broccoli cheese soup) and it can also be used in any recipe that calls for a can of creamed soup.
Instant Cream Soup Mix
2 c. instant milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
1 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. pepper
Combine these and store in an airtight container.
To use for soup: combine 1/3 c. mix and 1 1/2c. water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (for cream of celery soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup).
To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 1/3 c. mix and 1 1/4c. water. Boil for a few minutes, stirring often.