On Menu Plan Monday posts, I frequently use recipes that include cream soups. For years, I bought these soups — usually cream of chicken or cream of mushroom. I always bought the reduced-fat versions, trying to be healthier. Over the years though, the price of these soups went up and up. When cream soup went on sale, it was frustrating because the lower fat varieties were usually not included in the sale.
When I looked at the list of ingredients, there were many items I had no idea what they were. I decided it might be worthwhile to try making my own cream soups.
Here’s the recipe I use:
Homemade Cream Soup Recipe
2 cups powdered milk
3 Tablespoons chicken bouillon
3 Tablespoons onion flakes
2 teaspoon dried basil
2 teaspoons dried parsley
1 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon dried thyme
1 1/2 cups cornstarch
Store in an airtight container.
Here’s what my mix looks like. I store it in a Tupperware container, with a 1/3 cup scoop inside, because when you need a “can” of soup, here’s how you do it:
Mix 1/3 cup dry soup mix with 1 1/4 cups water. Bring to a boil and cook for 3-4 minutes or until thickened (stir often so soup does not stick).
For cream of celery soup: add 2 Tablespoons celery
For cream of chicken soup: add 2 Tablespoons chopped cooked chicken
For cream of mushroom soup: add 2 Tablespoons 2 Tablespoons chopped mushrooms
(top photo shows the soup on the stove top, before it has thickened)
I’ve used this recipe for several years now, and it works great in recipes. Also, I like the way it gives me control over the ingredients.
Do you have a cream soup recipe you use? Is it similar?