Small-Batch Cream Soup Mix
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A dry mix of powdered milk, cornstarch, bouillon and herbs that stands in for canned condensed cream soup. Keep a jar in the pantry and stir up one batch whenever a recipe calls for a can.
Ingredients
- 2 cups powdered milk
- 3/4 cup cornstarch
- 1/4 cup instant chicken bouillon granules
- 2 teaspoons dried onion flakes
- 1 teaspoon crushed dried thyme
- 1 teaspoon crushed dried basil
- 1/2 teaspoon black pepper
Equipment
- mixing bowl
- whisk
- airtight jar
- saucepan
Directions
- In a large bowl, whisk all the dry ingredients until well blended.
- Pour into a clean, dry airtight jar or container.
Notes
To replace one can condensed soup: combine 1/3 cup mix with 1 cup water in a saucepan; cook over medium heat, stirring, until thickened. Optional add-ins after thickening: mushrooms, celery or cooked chicken.
Storage: dry mix within 6 months; prepared soup refrigerated 3 to 4 days, frozen 2 to 3 months.
Nutrition
Serving: 33g | Calories: 117kcal | Carbohydrates: 21g | Protein: 6.8g | Fat: 0.5g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 3.8mg | Sodium: 1067mg | Potassium: 332mg | Fiber: 0.2g | Sugar: 9.6g | Vitamin A: 9.5IU | Vitamin C: 1.4mg | Calcium: 222mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 batches; the dry mix as listed; what you add when cooking is not counted; powdered milk counted as nonfat dry milk, instant chicken bouillon granules counted as beef bouillon powder, dried onion flakes counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.
