Thursday, September 20, 2012

Cream of {Fill-in-the-Blank} Soup

I love canned cream of something soup. Not plain. Eeeeeww! Gross! But so many of my favorite recipes call for it. And it is nice having on hand so I can quickly dump things together and make a quick casserole. But canned cream soups add up. And I realized I could make it for SO much cheaper, if I would just add my own water instead of buying water in the can. (If that makes sense.... And sorry I don't have a price comparison. Everything for the soup I already had... so free?! Even buying it though would not be that pricey.) Another bonus is this is fairly low calorie! :)

2 c. nonfat dry milk powder (like the food storage stuff)
3/4 c. cornstarch
1/8 c. (2 T.) chicken bouillon granules (I buy this stuff in bulk at Winco. I think there is a vegetable bouillon if you were a vegetarian.)
2 T. dried onion flakes
1 t. dried basil
1 t. dried thyme
1/2 t. pepper

Pour all of the ingredients in a Ziplock bag and seal it. Shake well to mix everything. Store at room temperature. Yields: 6 cans of cream soup.

When ready to use, whisk 1/3 c. of can soup mix with 1 1/4 c. COLD water for 1 can of soup. (It has to be cold so the cornstarch won't clump together.) Heat on medium heat while stirring frequently until thickened. Once thickened, you can add 2-3 T. (or more if desired) chopped mushrooms or celery or etc to make any flavor of cream soup. (FYI: I normally leave this out.) Use in place of 1 can of cream soup in a recipe.

Also... just for your information... I have found that when I use this in a recipe, I don't need quite as much liquid. So if the recipe calls for extra milk/ water, I will leave this out or reduce it.

2 comments:

Erin Despain said...

Ooh! Love this. Definitely going to try it. And I'm pretty sure I have all the ingredients for this right now! Awesome. Did you come up with this recipe on your own?

Lisa said...

No, I didn't invent the soup. I'm pretty sure I heard about it at a food science workshop I attended one time. But then adapted it to how I liked it best.
And sometimes I will use different spices, just to change things up a little bit. I don't know what ones. Just whatever I grab/ like the looks of at the time. But I try to keep the amounts th same.