Why buy something when you can make it easily and better at home? This is especially true for those canned soups I love to add to my casserole recipes. One day, when the internet was still young, I came across this cream soup mix, and I have not looked back since.
Last night I fixed chicken pot pie, and used this mix in place of the canned soup the recipe called for. It tasted great, and was simple to fix. I had no cans to throw away, or recycle, and we ate a meal with less salt and fewer chemicals. This is never a bad thing.
Homemade Cream of Soup Mix
2 cups powdered milk
¾ cup cornstarch
2 TBS dried onion flakes or 1 tsp onion powder
1 tsp dried thyme
1 tsp dried basil
½ tsp black pepper
option: ¼ cup powdered bullion granules
Combine all ingredients and blend until mixed. Store in an airtight container in a cool dry place for up to a year. This recipe makes 3 cups and is enough for 9 cans of soup.
When you are going to cook a meal that takes a cream soup, mix the soup first. Combine 1/3 cup soup mix and 1 ¼ cup water. Bring to a boil for around 2 minutes, stirring occasionally. While this mixture cools you can fix the rest of the recipe and add the canned soup when needed. You could use chicken broth, or chop mushrooms or celery for a more specific flavor, but so far I have only used the plain version and I have been very happy with it.
Chicken pot pie with homemade cream soup before and after!