Cream Of (Fill In The Blank) Soup Mix

I like to keep this on hand for a homemade comfort fix. But I must tell, most of the recipes you’ll find use cornstarch instead of flour, so that may work better for the person who needs a gluten-free mix. And because the others use cornstarch, it can be cooked a bit faster than mine. Also, other recipes can be made up one cup at a time making them even more convenient! Oh boy, it may not seem like it, but I tell ya there really is a reason for doing it my way. The texture. I like it better because it seems…fluffier…yeah, that’s it. And who needs just one cup of cream soup anyway? :)

(Soup recipe below.)

Cream Soup Mix

carefully measured

Add the following to a large bowl:

4 1/2 cups flour
4 cups powdered milk
1/3 cup salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons ground celery seed
2 teaspoons dried parsley
1 teaspoon ground marjoram
1 teaspoon crushed sage

carefully blended

Blend all ingredients well and store in a half gallon container.

carefully... uh, whoops

This keeps very well for 1 year, although it could be longer, I just haven’t tested it yet.

To use:

Combine 3/4 cup mix with 3 cups hot water*. Stir continuously over medium heat until well blended. Simmer on low for another 15 minutes, stir often.

This is the base for many wonderful soups and stews. The following (super easy) recipe can be your starting point. Yum.

Cream of mushroom soup

1 pound sliced mushrooms (any kind)
4 tablespoons unsalted butter
3/4 cup cream soup mix
3 cups hot water
dash black pepper (optional)
dash thyme (optional)

Saute mushrooms in butter in a (3-4 quart) saute pan until browned. Add the soup mix and water and stir constantly over medium heat. When it’s well blended and starts to thicken, add any optional ingredients and lower the heat. Stir often, cooking for 15-20 minutes so the flavors in the mushrooms come out.

serves us

This serves up two big bowls of soup and pairs well with roast beef sandwiches for a terrific post-winter lunch.

better than the usual

I might need a bowl that can fit my face…

Soup ideas

Cream of mushroom
Cream of potato
Cream of chicken
Cream of broccoli and cheese
Cream of onion and leek
Cream of asparagus
Seafood chowder
Clam chowder
Chicken-corn chowder

*Tip: Try using chicken stock instead of water if you need it for a particular recipe. Or any stock for that matter. Just heat it in the microwave prior to mixing it with the soup mix.

Tip: Don’t worry too much about adding extra salt, the mix has plenty in it and if you have to add more, do it at the very end after tasting it first.

Cream Soup Mix
Serves 2
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Ingredients
  1. 4 1/2 cups flour
  2. 4 cups powdered milk
  3. 1/3 cup salt
  4. 2 teaspoons onion powder
  5. 2 teaspoons garlic powder
  6. 2 teaspoons dried basil
  7. 2 teaspoons ground celery seed
  8. 2 teaspoons dried parsley
  9. 1 teaspoon ground marjoram
  10. 1 teaspoon crushed sage
Instructions
  1. Blend all ingredients well and store in a half gallon container.
To use
  1. Combine 3/4 cup mix with 3 cups hot water*. Stir continuously over medium heat until well blended. Simmer on low for another 15 minutes, stir often.
Notes
  1. *Tip: Try using chicken stock instead of water if you need it for a particular recipe. Or any stock for that matter. Just heat it in the microwave prior to mixing it with the soup mix.
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