My Grandma always kept this cream of anything soup mix in her pantry and, let's face it, every other recipe in the church cookbooks called for a can. As a kid I never understood why she wouldn't just buy a can. As an adult, I get it. Make your dollar stretch AND you control all that goes in it. Adjust to suit your taste but this is the basic recipe that works.
Ingredients
- 2 cups nonfat dry milk
- 0.75 cups cornstarch
- 0.25 cups chicken bouillon powder
- 2 tablespoons onions
- 1 teaspoon parsley
- 0.5 teaspoons ground black pepper
Instructions
-
1
Place 1 cup instant nonfat dry milk in a 1-liter mason jar with a tight-fitting lid.
-
2
Add cornstarch, bouillon powder, minced onion, parsley, and pepper. Screw the lid on and shake until evenly combined.
-
3
Add remaining cup dry milk. Screw the lid back on and shake again. Store in a cool, dark pantry until ready to use.
-
4
To use: When a recipe calls for 1 can of condensed cream of soup, add 1/3 cup dry mix to a small saucepan. Whisk in 1 cup cold water.
-
5
Place saucepan over medium high heat. Cook for 5 minutes, whisking constantly. Remove from heat; set aside for 5 minutes to cool and thicken. Use as you would for a recipe that calls for one can of soup.
Nutrition Facts
Per serving
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