Cream Soup Mix Recipe

I don't know about you, but I use cream of chicken soup all the time when cooking. I've tried to get some cans in food storage, but when I have a large store, I tend to let them expire, (bad Melanie!). So now I have just about a months worth stored, which feels very unsatisfying.
That's why I'm really excited to try this recipe that Carrie Dayley submitted. It's a way to make your own cream of chicken soup mix with everyday ingredients, and you can store it dry. When you want to cook with it, just add some water. Carrie said she just prints the recipe and sticks it in with the prepared mix.

Try it out and let us know how it works for you, by commenting on this post.

Chicken

Cream Soup Mix Recipe

Prep/Total Time: 5 min.

Yield: 9 Servings

Ingredients

2 cups nonfat dry milk powder

3/4 cup cornstarch

1/4 cup reduced-sodium chicken bouillon granules

1 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon pepper

Directions

In a large bowl, combine all ingredients. Store in an airtight container.

For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.

For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Yield: 3 cups.

Beef
Cream Soup Mix Recipe

Prep/Total Time: 5 min.

Yield: 9 Servings

Ingredients

2 cups nonfat dry milk powder

3/4 cup cornstarch

1/4 cup reduced-sodium beef bouillon granules

1 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon pepper

Directions

In a large bowl, combine all ingredients. Store in an airtight container.

For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup.

For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Yield: 3 cups.

If anyone has any great food storage recipes or tips that they would like to share with the ward, email me at yesmelanieis@gmail.com and I'll get it up on the blog. Thanks!