In my efforts to cook healthier and avoid processed foods, I have been making my own “cream of whatever” soup for about a year. It is really easy and fast once the mix is put together….and putting the mix together doesn’t take long either!
4 cups powdered milk
1 1/2 cups cornstarch
4 teaspoons dried onion flakes
2 teaspoons dried thyme
2 teaspoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon celery seed (optional)
1/2 cup instant chicken bouillon (I leave this out…see directions)
Measure all ingredients and pour them into a container with an airtight seal. I have mine in an empty #10 can.
To Use the Mix: Combine 1/3 cup of the mix with 1 cup of water. I don’t add the dry bouillon to the mix, so instead of water I use broth. (By leaving the bouillon out of the mix, I can use homemade broth if I have it on hand…or it’s easy to use the bouillon if I don’t!) Heat over medium low heat in a small saucepan until it starts to thicken. This is equal to 1 can of soup.
- Cream of Celery: Add 1/4 cup finely diced celery.
- Cream of Mushroom: Add 1/2 cup finely diced fresh mushrooms.
- Cream of Broccoli: Add 1/2 cup broccoli diced and cooked.
- Cream of Cheddar: Add 1 cup shredded cheddar cheese
Download a copy here