Homemade cream soup mix
Servings 9 cans' worth
Ingredients
- 2 cups nonfat dry milk powder
- 3/4 cup cornstarch
- 1/4 cup instant mashed potato flakes
- 1/4 cup chicken or vegetable bouillon granules
- 2 tablespoons dried minced onion
- 1 teaspoon dried celery flakes
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder
To replace one can of condensed soup
- 1/3 cup soup mix
- 1 1/4 cups cold water
- 1/2 tablespoon butter
Directions
- Stir all the dry mix ingredients together in a large bowl. A whisk breaks up any lumps and spreads the bouillon evenly.
- Spoon the mix into an airtight jar. Write the date on the lid.
- When a recipe calls for a can of cream soup, whisk 1/3 cup of the mix into 1 1/4 cups cold water in a saucepan until smooth. Add the butter.
- Cook over medium heat, stirring the whole time, until the sauce bubbles and turns thick. Use it in place of one can of condensed soup.
Notes
The powdered oats are the secret. They melt into the water and give you that smooth, creamy texture you get from store-bought packets.
No kettle? Stir the packet and 3/4 cup cold water together in a large microwave-safe bowl and microwave for 1 to 2 minutes. Use a roomy bowl so it doesn't bubble over.
Each packet holds about 6 tablespoons of oats. Teenagers and big appetites may want two.
Prefer one container? Mix the oats, oat powder and salt in a large airtight jar and scoop out 6 tablespoons per bowl.
No kettle? Stir the packet and 3/4 cup cold water together in a large microwave-safe bowl and microwave for 1 to 2 minutes. Use a roomy bowl so it doesn't bubble over.
Each packet holds about 6 tablespoons of oats. Teenagers and big appetites may want two.
Prefer one container? Mix the oats, oat powder and salt in a large airtight jar and scoop out 6 tablespoons per bowl.