Total Time
10mins
Prep 10 mins
Cook 0 mins

This isn't the powdered milk recipe I've seen on this site and the internet. I really wanted a cream sauce I could mix up right when I made the recipe that tasted like cream soup and had the same consistency. I finally had to make something up myself because I never found a good recipe. This is still a work in progress. It is enough like canned soup that I feel like I can post it, but I'd really like to experiment some more to get it just right. I'd like to try egg yolks instead of whole eggs, broth for 1/4 to 1/2 cup of the milk, boullion instead of salt, and cornstarch instead of flour to see how those things affect the taste and consistency. I also wonder if you could skip the cooking if you're adding it to a recipe and just let the liquid cook away during the recipe's cooking but I don't know how that would work or if it would curdle. If you experiment with the recipe, please post your comments and let me know how they worked out. The 1/4 teaspoon of salt is a low sodium recipe while the 1/2 makes it taste about the same as regular canned soup.

Ingredients Nutrition

Directions

  1. Beat eggs thoroughly in saucepan.
  2. Add milk, flour, and salt, mixing well to make sure flour doesn't lump.
  3. Stirring constantly with a whisk to avoid curdling, heat to boiling then reduce to med-low until thick like the canned soups (this takes about 5 minutes).
  4. The finished product should equal about the same amount as a can of soup (10 1/2 oz.) but the exact amount will depend on how much liquid evaporated during cooking.