Homemade Basic Cream of Soup Mix

The goal here is to create a substitute for cream soup that doesn't contain all the sodium that canned condensed soups contain.  This recipe is very basic, so you can use it to make cream of chicken, mushroom or celery.


Ingredients

2 c.    powdered milk
3/4 c. cornstarch
1 t.     onion powder
1/2 t.  dried thyme
1/2 t.  dried basil
1/2 t.  dried parsley
1/4 t.  black pepper

Directions 

Measure out all the ingredients and mix together in a bowl.  Store in an airtight container. 

A widemouth one will make it easier to scoop out. 

To prepare the soup: 

1 1/3 c. of dry mix with 1 1/4 c. water = 1 can of condensed cream of soup 

In a saucepan, combine the water and dry mix.  Bring to a boil over medium heat.  Cook and stir until the soup becomes thick, about 2 minutes. 

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* For Cream of Chicken soup, use chicken broth instead of water.

* For Cream of Mushroom soup, add 1/4 c. diced, cooked mushroom after it cooks.

* For Cream of Celery soup, add 1/4 c. diced, cooked celery or 1/8 t. of dried celery seed after it thickens.

This recipe was taken from stacymakesense.com