Homemade Cream Of Soups
Source of Recipe
web/don't remember
List of Ingredients
3 cups powdered milk
1/3 cup cornstarch
4 Tbl. crumbled bouillon
1 cup dehydrated mushrooms (optional)
2 Tbl. dried onion flakes, or 1 tsp. onion powder
1 tsp. sage and 1 tsp. poultry seasoning
1 tsp. dried thyme crushed (optional)
1 tsp. dried basil or crushed marjoram
1/2 tsp. black or white pepperRecipe
This recipe makes about 3 cups, and is enough to equal 9 cans of soup.
Combine all ingredients and blend until mixed. Store in
an airtight container in a cool dry place for up to 1 year.
To substitute for one can of condensed cream soup:
In a 1 quart saucepan, combine 1/3 cup of soup mix and
1 1/4 cup water. Bring to a boil, first whisking then
stirring until thick and creamy.
Variations of Homemade Cream Of Soup:
Experiment. For example, instead of thyme and basil,
substitute 1 tsp dry mustard and 1 tsp. dill weed. You
might like to add up to 1/4 tsp. garlic powder to the dry
soup mix. Or add a couple of Tbs. of dried vegetable
flakes to the dry soup mix.
Gravy: This can also be used as a quick fat free gravy.
Thin to the consistency you prefer.
Asparagus Soup: Add 1 cup cooked, chopped asparagus
Broccoli Soup: Add 1 cup cooked, chopped broccoli
Carrot Soup: Add 1 cup cooked, chopped carrots
Celery Soup: Add 1/2 cup sautéed, minced celery
Chicken Soup: Add 1/2 to 1 cup cooked, finely diced chicken
Chicken Herb Soup: Add 1/2 to 1 cup finely diced chicken, plus
additional herbs to your taste; parsley, oregano or marjoram
Creamier Cream Soup: Add 1 Tbs. of butter to the variations
Low Sodium: Substitute same amount low sodium bouillon
Mushroom Soup: Add 1/2 cup sautéed, chopped mushrooms
Mushroom and Roasted Garlic Soup: Add 1/2 cup finely chopped
mushrooms, plus 1 or 2 roasted garlic cloves
Onion Soup: Add 1/2 cup of sautéed, chopped onions
Roasted Garlic Soup: Add 2 or 3 roasted garlic cloves
Tomato Potato Soup: Add 1/2 cup diced, cooked potato, plus
1/2 cup finely diced and seeded tomato
Tomato Soup: Add 1/2 to 1 cup chopped and seeded tomato
Potato Soup: Add 1 or 2 Tbs. instant mashed potatoes, 1/2
cup mashed potatoes or cooked diced potatoes
Vegetable Soup: Add 3/4 cup cooked mixed vegetables
Mix To Equal One Can:
1/2 cup powdered milk
3 Tbs. cornstarch
1 Tbs. bouillon
2 Tbs. dehydrated mushrooms
1/2 tsp. dried onion or pinch onion powder
pinch of sage
pinch of poultry seasoning
pinch of thyme crushed
pinch of basil or marjoram crushed
pinch of pepper
1 1/2 - 1 3/4 cups (or as needed) water or stock
To Equal One Can:
In a 1 quart saucepan, combine soup mix and water with
a whisk. Bring to a boil, stirring occasionally, until
thick and creamy.
This mix can also be used to make Hamburger Helper:
Chili Tomato Mac
Brown one pound ground beef or turkey, drain off fat.
Add one cup water, 1 1/2 cups uncooked macaroni, two
15 oz. cans chopped tomatoes, 1 Tbs. chili powder and
1/2 cup of the MIX. Simmer covered 20 minutes or until
macaroni is tender.
Stroganoff
Brown and drain beef or turkey. Add 2 cups water, 1/2
cup MIX and 2 cups uncooked egg noodles and stir. Bring
to boil, lower heat and simmer covered 15-20 minutes or
until noodles are tender. Top with 1/2 cup sour cream or
yogurt.
Potato Casserole
Brown and drain beef or turkey. Add 3/4 cup water,
six peeled potatoes sliced thin, one cup frozen peas
and carrots, 1/2 cup plus 1 Tbs. MIX. Simmer covered
20-30 minutes or until potatoes are tender. Stir,
uncover and cook until excess water is evaporated.
Skillet Lasagna
Brown and drain beef or turkey. Add 1/2 cup of MIX,
1 chopped onion, 2 cups water, 16 oz. of tomato sauce,
3 cups dry noodles and 1/4 cup parmesan cheese. Bring
to boil, reduce heat and simmer for 15 minutes, stirring
until thickened. Top with two cups of mozzarella cheese
five minutes before serving. Turn off heat and allow
cheese to melt.
|
Â
Â
Â
|
member logon
