Cream of “Something” Soup Base

It never fails when I need Cream of Chicken or Cream of Mushroom Soup I never have any on hand.  I decided that I would do some digging and find a recipe for a soup base so I could make my own as I needed it.  After I read the ingredients on the last can of soup that I bought at the supermarket, I cringed.  There’s so many hidden ingredients in processed foods.   At least now, I’m one step closer to knowing what’s in it.  This is super easy to make.

Add all the ingredients to a large mixing bowl.  Whisk the ingredients together really well.

  • 2 cups dry milk powder
  • ¾ cup cornstarch
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon black pepper

 

 

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Using a funnel, pour the mixture into an airtight container.

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Label the jar with the directions and measurements to make the soup base.

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To make into 1 can of condensed cream of soup:

  1. Combine 1/3 cup dry mix with 1 ¼ cups water or broth of choice in a small saucepan. Whisk until smooth.
  2. On medium heat, bring to a boil.
  3. Cook and stir for 2 minutes, until thick. Cool.

Cream of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

Cream of Celery Soup: use water, add ¼ cup diced, cooked celery to the thickened soup.

Cream of Mushroom Soup:  use water; add ¼ cup diced, cooked mushrooms to the thickened soup.

Enjoy!

 

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