Cream of Soup Mix

Adapted from Taste of Home

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

1. Mix all ingredients with a whisk.
2. Store in an airtight container.

To make into soup:

1. Combine 1/3 cup dry mix with 1 ¼ cups water 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.

This amount = 1 can condense cream-of soup.

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

For Cream-of Mushroom Soup:  use water; add ¼ cup diced, cooked mushrooms to the soup after it thickens.

For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Tidbit

This, for me, is easier because I can control the salt content. Also, it saves well in a glass mason jar. Furthermore, it is freezable. This makes all things a bit better in my life.

Servings: 8

Calories:  96