Cream of Anything Soup Mix
Be the first to rate it
A dry powdered-milk base that replaces canned condensed cream soup in recipes. Make a family size batch of 18 cans or a trial size batch of 4.
Ingredients
Family size
- 4 cups powdered milk
- 1 1/2 cups cornstarch
- 1/2 cup instant bouillon granules (chicken, beef, or vegetable)
- 4 tsp dried onion flakes
- 2 tsp dried thyme
- 2 tsp dried basil crushed
- 1 tsp freshly ground black pepper
Trial size
- 1 cup powdered milk
- 6 Tbsp cornstarch
- 2 Tbsp bouillon granules (chicken, beef, or vegetable)
- 1 tsp dried onion flakes
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp ground black pepper
Equipment
- mixing bowl
- zip-top bags
- airtight jar
- pint jars
Directions
- Family size: Place everything in a large bowl or gallon bag and shake or stir until well mixed. Then move it to an airtight container or vacuum-sealed bag.
- Trial size: Put everything in a pint jar and stir it together, or seal and shake.
Notes
As one can of condensed soup: whisk 1/3 cup mix with 1 cup cold water in a saucepan (add 1 Tbsp butter for richer flavor, optional). Cook over medium heat, stirring constantly, until thickened. Use in place of one 10.5 oz can condensed cream soup.
Adding vegetables: stir 1/2 cup cooked vegetables or proteins into the thickened base, or mix 2 to 4 Tbsp minced dried vegetables into the dry mix before storing (keeps about 6 to 8 months).
Storage: cool, dry place up to 12 months.
