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.
- Beat eggs thoroughly in saucepan.
- Add milk, flour, and salt, mixing well to make sure flour doesn't lump.
- 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).
- 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.