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
Using a funnel, pour the mixture into an airtight container.
Label the jar with the directions and measurements to make the soup base.
To make into 1 can of condensed cream of soup:
- Combine 1/3 cup dry mix with 1 ¼ cups water or broth of choice in a small saucepan. Whisk until smooth.
- On medium heat, bring to a boil.
- 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.