Print: Cream of Anything Soup Mix

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.

Prep

15 min

Cook

76 min

Servings

Difficulty

Hard

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 per serving

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