Cream of Whatever Soup Mix

Submitted by Ambervim

"This is a real money saver!!! I noticed a recipe Cream of Something and then found 20 other variations on the same thing. This is my variation. If you compare mine to all the others you will notice I leave out the bouillon and herbs. This is so you can flavor it at time of use with the herbs and bouillon flavors that compliment your recipe. I also prefer to use the Better than Bouillon in a jar (or other brands) as the first ingredient is always whatever the flavor is...beef, chicken, lobster, mushroom, etc."

 

• Ready In: 2mins
• Ingredients: 4
• Yields: 6 Cans Worth

ingredients

• 1 cup non-fat powdered milk
• 3⁄4 cup cornstarch
• 4 tablespoons minced onions, freeze dried
• 2 tablespoons granulated garlic

directions

1. Mix well and store in an air tight container.
2. When you need a cream of soup, for the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water.
3. Add bouillon of choice or other flavoring -- If something like celery, saute it in butter first then add. Cheddar add 1/2 cup cheese and tsp dry mustard and replace water with milk. Other bases, sauté and spice as desired.
4. Salt and pepper if needed.
5. Cook until thick.