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7:13 am
October 17, 2008
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I stumbled upon this great recipe at Frugalhomeliving.blogspot.com
Homemade Cream of… Soup Mix
2 cups powdered milk
3/4 cups cornstarch
1/4 cups chicken, beef, or vegetable bouillon granules
2 tablespoons dried onion flakes or 1 teaspoon of onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried basil or marjoram, crushed
1/2 teaspoon black or white pepper
Combine all ingredients and blend until mixed. Store in an airtight
container in a cool dry place for up to 1 year. This recipe makes 3 cups
and is enough for 9 cans of soup.
To substitute for one can of condensed cream soup:
In a 1-quart saucepan or microwave safe bowl, combine 1/3 cup of soup
mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2
minutes, stirring occasionally.
This can also be used as a quick fat free gravy, thin to the consistency
you prefer.
The variations are endless, use your imagination and experiment with
different ingredients. For example, instead of thyme and basil,
substitute 1-teaspoon dry mustard and 1 teaspoon dill weed.
You might like to add up to 1/4-teaspoon garlic powder to the dry soup
mix.
For another option: add a couple of tablespoons of any dried vegetable
flakes to the dry soup mix.
9:49 am
We go thru tons of cream of soups. This could save my life! Have you seen the price of those cans lately, what are they thinking?
10:01 am
October 17, 2008
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I know!! That's why I was so excited when DeDe came through with the canning recipe. I'm still going to can some cream of mushroom, but I'm going to keep this on hand for all the others!!! And I found some VERY LOW SODIUM/VERY LOW PRICE powdered boullion online!
10:46 am
February 3, 2009
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I think I am going to try making some of this too. I am going to leave out the powdered milk, because I got a whole case of evaporated milk last year and have about 3 cans to use before December '09. Do you think I should leave out a little of the water to adjust the recipe?
I use at least 1 can of soup a week, so this will help stretch the budget for sure!!!!!
10:55 am
October 17, 2008
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monica said:
I use at least 1 can of soup a week, so this will help stretch the budget for sure!!!!!
I would leave all water out, and just use the canned milk as the milk and the liquid in the recipe. I think if you used it straight out the can, it might be too rich? I don't know, I've never used canned milk except in fudge………
11:08 am
February 3, 2009
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I bought it as something to keep on hand in case we got snowed in–and it was like half off! I don't think I could drink it straight, though. I add it toward the end of cooking when I am making potato or broccoli soup. I have noticed that it doesn't curdle as fast as regular milk during cooking. I will probably watch for it to go on sale again an buy another case. I use it for fudge around the holidays too. (YUMMMMMY)
3:41 pm
February 8, 2009
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Evaporated milk is great to have for emergencies and every day :)
In my house it's a fav in coffee. I use it in gravy such as sausage gravy, in potato soup, broccoli soup, in macaroni salad dressing and potato salad dressing. Also very good when making any creamy sauce like cheese sauce, etc.
You can can many of the "cream of" soups with the recipes we have come up with in Canning2. Cream of Mushroom, Celery, Chicken and Mushroom, Broccoli. All use no milk products and do not need any, but you can add milk if you want when heating – I use evaporated if I do that.
dede
6:15 pm
Just because a can says it expires on a certain date and month – it is still good. A certain soup company sells expired soups to its employees at greatly discounted prices. As long as the seam up the side of the can isn't dented, and the seal around the top and bottom isn't dented – you can still use it. Canned goods don't automatically "die" with the date stamped on the can.
6:21 pm
…and I'm adding this for anyone that doesn't know…because I'm hoping all of "us" know. If the can is bulging, toss it! If you open it and it smells rancid or spoiled…don't eat it!
10:03 am
May 14, 2005
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I love this!!!!!! Has anyone tried it yet?
10:18 am
beeyourself said:
Just because a can says it expires on a certain date and month – it is still good. A certain soup company sells expired soups to its employees at greatly discounted prices. As long as the seam up the side of the can isn't dented, and the seal around the top and bottom isn't dented – you can still use it. Canned goods don't automatically “die” with the date stamped on the can.
That date is for goverment regulations, not people use. People use is common sense.
I shop a lot at a church run little store that has a lot of out of date canned goods. I like canned corn and beans for 10 cents a can!
8:43 am
May 14, 2005
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Hey! I want to say I've been using this and I love it!
The first time I used it, I was a little confused–it looks so thin. You have to cook and stir (stir the whole time or you'll end up with it sticking) about 5 minutes and it thickens right up and looks just like condensed soup in a can.
I've used this in recipes calling for condensed cream of chicken or beef and it works perfectly, and I've also used it in crock potting a turkey breast. I added a couple cups of water and a couple scoops of the cream of chicken mix and it was great! A really easy way to add flavor in one fell swoop. The turkey breast came out really moist and it made the gravy right in the crock pot. I'm going to use the cream of beef mix the next time I do a roast, too.
8:54 am
I used it too and loved it! I just mixed about a half a cup in a cup of water and poured it over a pot roast and cooked it in the crock pot. Perfect!
9:11 am
May 14, 2005
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Yay! I can't wait to try it in roast. Amazing how a simple little mix can be so exciting! (And it's so cheap!!! No more condensed soup buying for me.)
6:37 pm
October 17, 2008
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FINALLY made up a big batch of this tonight (of each chicken and beef)!
I've never had enough of the pwd milk or cornstarch on hand to make a big batch, so I was just doing enough for 1 can at a time….(the difficult way!)
It's wonderful stuff! and I did a cost breakdown (just cuz I like to do things like that!) and on the high side (estimated seasonings as I don't know those exactly) it equals out to 15 cents per serving (equal to 1 can of soup).
7:22 pm
October 30, 2009
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CindyP, I sure wish that I had found this post BEFORE making the No Peek chicken! It would have been a great time to try out the dry cream soup mix! Next time for sure, since we have chicken very frequently.
7:34 pm
October 17, 2008
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It's wonderful stuff! I use it in many different things. Sometimes, when I'm feeling lazy, I'll mix up some to use as gravy! LOL!!! A can of cream of mushroom soup used to be my gravy always, until I learned how to make the real thing.
10:30 pm
May 14, 2005
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I love this stuff. I use it frequently. I used it tonight, making the sauce for cubed steak. It makes amazing gravy/sauce. It's just sooooooo easy to have onhand.
3:18 pm
July 4, 2010
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Better late than never….can milk -use it for mashed potatoes.It makes them,the potatoes ,very creamy and tastes better than regular milk.I don't use anything else.
Also,when making cream soups,how about celery,how much do add?Flakes or seeds?
3:59 pm
October 17, 2008
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I would use celery flakes, I don't think I want seeds through my soup. OR if you have dehydrated celery, use that. I don't know on the amount though……..a couple tablespoons maybe?
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