Cream-of-Whatever Soup Mix (Makes equivalent of 9 cans)

[Homestyle]

Cream-of-Whatever Soup Mix

2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken bouillon
2 tb dried onion flakes
1 ts basil leaves
1 ts thyme leaves
1/2 ts pepper

To use in place of canned cream soups in casseroles or as a base for your own soups.
Much lower in fat and salt than the canned versions.
The trick is to have it made up ready to use! Combine all ingredients, mixing well.
Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

Combine 1/3 cup of dry mix with
1 1/4 cups of cold water in a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.


Makes equivalent of 9 cans of soup.

 

[tropicalfish]

This sounds great! I love any kind of a "master mix" you can fix ahead of time to put in storage. They are so handy. How long can this mix be stored?

 

[Homestyle]

I use up a batch pretty fast because I use it in gravy, casseroles, pot roasts, stews and pot pies. I would think it would last as long as the herbs retained their flavor.

 

[Tessa Blue]

Perfect!

Hey, thanks! I can really use this!

I use "canned cream of" soups all the time, but don't like all the "extra" stuff they put in it.

Yippee! I'll just make my own!

 

[Deemy]

I did make a batch of this last winter and found it not to my taste. Good luck!!!

 

[Mushroom]

I like to make cream soups for lunch. I don't like the kind that comes in cans except mushroom. I just use whatever veggie I happen to have then cook in chicken boullion (cubes or powder) till done. In the meantime, I melt a tablespoon of butter and add a couple tablespoons of flour and stir a while to cook the flour a bit. Add some of the liquid from the veggies and whisk to make a thin paste. Add the paste to the veggies to thicken very thick. Thin with milk to desired thickness.

I really like this with fresh celery. I add some parsley, dried onions, and a heap of celery. Cook till tender then thicken and thin with milk. Makes a very nice lunch. Takes about 10 minutes to do and beats canned all hollow.

Mushroom

 

[rafter]

Thanks, I'm gonna give this a try. We use tons of cream soups in the winter for cooking.

 

[Homestyle]

I just use it for cooking so other flavors are mixed in. Just to serve as soup wouldn't be that great a taste. I add mushroom or celery if I want that taste to be in the soup. Here is the best homemade cream of mushroom soup recipe that tastes great as soup!

CREAM OF MUSHROOM SOUP

1/3 cup butter

1 pound mushrooms, chopped or sliced

3/4 cup flour

2 quarts meat stock (chicken bouillon may be substituted)

1 T. salt

1 tsp. lemon juice

Melt butter. Add mushrooms and cook until brown. Add meat stock, saving enough to mix with the flour. Make a paste with meat stock and flour. Mix all ingredients and heat until it boils. Put in jars and process in pressure canner for 40 minutes at 10 lb. pressure. When opening to use, add equal amount of milk and soup. Very good! Makes 5 pints. Can be tripled.

 

[peachfuzz]

You know, this would be a nice gift to give for Christmas. Kind of like those cakes or cookies in a jar.

pf

 

[morning-glory]

i like all these ideas. i usually mix flour and butter together, cold, and then add that to my liquid. your ways sound tastier. thanks

 

[sssarawolf]

Goona try this, thanks alot

 

[Taz]

going to give these a try. Thanks

Taz