Wednesday, October 24, 2012

Condensed Cream Soup Mix

Yesterday I reached for cream of mushroom soup for a recipe and I was out.  I always seem to be out of it or cream of chicken soup.  I found this idea and now I will not be out of it again.  I made some changes because the original called for Italian herbs and dried onion flakes.  I wanted it creamier and unseasoned not knowing what I would be putting it into.  You again can play with it how ever you like. It is easier to add the flavor accordingly once you have reconstituted it.

This is a great money saving idea and a simple solution to stocking creamed soup stock for your pantry to make winter soups or casseroles.

For each batch, you’ll need 2 quart jars to store. It’ll store on the pantry shelf up to a year.

4 cups instant non-fat dry milk
1/2 cup of dairy creamer
1 cup cornstarch
1/2 cup chicken bouillon  
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon white pepper

This equals 18 cans of condensed cream of chicken!  Just think of the storage space you save.

To reconstitute (equal to one 10 ounce can of condensed cream soup) the soup, combine 1/3 cup of the mix and 1 1/4 cups water.  In a small saucepan on the stove or a microwave safe bowl; cook and stir till mixture thickens.

Label the jars and note the above directions to reconstitute the mix right on the lid. Once you have reconstituted the soup, add you chicken, mushrooms, cheese, broccoli or what ever you wish to make the cream soup of your choice.

Note:  I used 1 2 quart jar so I could mix all of the ingredients in it by shaking well.  Shaves a mess and extra dish washing.

I love choices, don't you?  Be happy and may God bless you and yours.

1 comment:

  1. I base recipe calls for chicken bouillon. If you want to make cream of mushroom, or cream of celery, do you add the celery or mushrooms to the base recipe even it has chicken bouillon in it.