Thursday, November 23, 2006

Make Your Own Cream of whatever Soup

This recipe makes the equivalent of 9 cans of soup, at a cost of pennies per recipe.
  • 2 Cups powdered mild
  • 3/4 Cup cornstarch
  • 1/4 Cup instant Chicken bullion
  • 2 TBS dried onion flakes, or minced onion
  • 1 tsp basil
  • 1/2 tsp pepper
Combine ingredients, stirring until distributed.

To substitute for 1 can of cream of whatever soup, combine 1/3 Cup dry mix with 1 + 1/4 Cups cold water. Heat and stir until it thickens. Then use as you would the canned soup.

When a recipe I'm making calls for a can of Cream of "Whatever" soup, I don't bother with the Whatever part. I just make the soup (above) and add it to my recipe. But , if you'd like to add the "Whatever" to your creamed soup, here are some suggestions:

Mushroom: add ½ cup finely chopped mushrooms.
Celery: add ½ cup minced celery.
Potato: add 1 cup cooked diced potatoes.
Chicken: add ½ cup cooked chicken.
Vegetable: add 3/4 cup cooked vegetables.
Broccoli: add 1 cup cooked chopped broccoli.

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