Since we are a few days from Thanksgiving and so many Thanksgiving recipes seem to start with “add a can of cream of this or cream of that soup” I thought it would be fun to share as recipe I recently tried for making your own “cream of something” soup mix.
I have been wanting to make “cream of something” soup to keep on hand as a substitute for canned cream of chicken, cream of mushroom, cream of celery (and so on…) soup. I have been looking at many variations of the recipe for a few months now. I liked the recipes found on One Good Thing By Jillee and One Orange Giraffe, but I wanted to tweek them a little bit.
You know I can make a recipe without tweeking something LOL. I finally bought a box of dried milk and gave it a shot. It actually turns out just perfect. I read on some sites where people add celery seed or sautéed celery to make it cream of celery, bits of left over or dried chicken for cream of chicken and dried or fresh mushroom for cream of mushroom soup. I thought that was a pretty nifty idea.
I am very impressed with this recipe and excited to have it in a labeled jar in my pantry ready to be used at any moment. This also saves money and time if you forget to buy what you need; better yet it’s not in a can!!
Ingredients:
- 3-5 cup non-fat dried milk*
- 2 1/4 cup cornstarch
- 3/4 cup bouillon granules
- 3/4 cup dried minced onions
- 2 teaspoons garlic powder
- 3 teaspoons dried thyme
- 3 teaspoons pepper
*The reason I put 3-5 cups of milk is because I found this recipe to be too salty with all the bouillon. You might start with 3 cups then after your first time using the soup decide at that point if you need to add more milk or not. I just found it incredibly salty.*
Directions:
- Add and mix all of the ingredients together and store in an airtight container or zip bag. Don’t forget to label your container so that you will know immediately how much water and mix to add to get the correct consistency.
- For one can of cream of something soup adds to a saucer 1/3 cup of the cream of something soup mixture and 1-1/4 cups of water.
- Cook on a medium to medium low heat until the soup thickens up to your desired consistency.
*1/3 cup of the cream of something mixture to every 1-1/4 cups of water equal one can of cream of something soup.*
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Is this recipe just a base recipe? I mean, what/how do I make this recipe into a flavored cream of ____ soup? Do I add fresh ingredients during the cooking time? Like fresh broccoli, celery, chicken, or mushrooms?
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Hi Casey!! Yes, it's a base soup and actually works nicely without adding any flavors to it. I have seen where people will add dry mushrooms to the mix and of course you can add veggies or chicken or anything. I have found that sauteing up some mushrooms and chicken together work nicely too. I think you could do just about anything with it. Honestly I just normally use it the way it is depending on the recipe. Some recipes really depend on the flavor of the soup others just need it for the creaminess or the moisture. I think you could really get creative and add all kinds of things with the base. Good luck!! Whatever you do it's going to be better than the BPA that comes in a can!! Let me know if you try it and what you come up with!!
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