Home made cream of soup mix - frugal kitchen

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!

Eating around the world

Basque Chicken from Cooks.com

4 skinless, boneless chicken breast halves, salted & peppered

½ C flour

2 tbsp oil

2 med. Zucchini, cut into matchsticks  (I cut rounds)

1/3 C chicken broth

1 tbsp butter

¼ tsp red pepper flakes

¼ C white wine

2 lg cloves garlic, minced

1 tbsp finely chopped fresh parsley

Clean fat from chicken, cut into ½ inch slices.  Salt & Pepper.  Dredge in flour and set aside

In large skillet, heat 2 tablespoons oil.  When hot, sauté zucchini 1 – 2 minutes.  Remove with slotted spoon.  Set aside.  Cook sausage in same skillet until well browned.  Remove and set aside.  Drain fat.

Add butter.  When melted, add red pepper flakes and oil if needed.  Cook chicken.  Add wine, reduce, stirring until chicken is glazed.  Add garlic and chicken broth.  Simmer partly covered 2-3 minutes.  Add sausage, zucchini.  Simmer 2-3 minutes.  Serve with rice.

This recipe called for a 7 oz jar of roasted red peppers, drained and cut into strips.  You add at the very last.  I didn’t do this.  If anyone out there knows if this recipe is an authentic Basque meal, please let me know.  All I know is, it is good.