This homemade cream soup mix is not only healthier than the bought version, it’s cheaper too! And I love that it allows you to make as little or as much as you want at a time.
Maybe I’m strange, but I enjoy playing around with creating my own homemade version of convenience foods. I find it fulfilling partly because it is typically less expensive, but also partly because it is just so much healthier!Recently I discovered how to make homemade cream soup mix and I love it! My method involves making a powdered mix which I really like because it is both easy to make the mix and also easy to mix up the actual cream soup once you are ready to use it in a recipe. It is also very inexpensive, costing me right around $0.25 to $0.30 per serving (the equivalent to 1 can.)
Homemade Cream Soup Mix
2 cups instant nonfat dry milk powder
10 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes*
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon pepper
TO PREPARE MIX:
In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.
TO PREPARE SOUP:
When ready to make, whisk 1 1/3 cups water and 6 tablespoons soup mix together in a microwave safe bowl. Microwave on high, uncovered, for 2 to 2 ½ minutes, stirring occasionally. For mushroom soup, add ¼ to ½ cup sauteed sliced mushrooms; for celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
(If I’m using this in a casserole etc. I actually never add the mushrooms or celery- just use the plain cream soup and it tastes great. Easy as can be!)
* I couldn’t find these for awhile and just made it without. It still was good, although I’ve found that with the flakes added it is a bit thicker and more the consistency of bought cream soup.
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