Homemade cream soup
2 cups instant non fat dry milk powder
1 cup cornstarch
1/4 cup instant low sodium chicken bouillon granules
2 Tbsp. dried onion flakes or powder
1/2 tsp. pepper
Combine all ingredients and store in airtight container.
To substitute for one can of soup, combine 1/3 cup of the mix and 1-1/4 cups cold water. Whisk well, and cook and stir over medium heat until thickened. Add to casseroles as you would the canned product. I also make it with Beef bouillon granules as I cook more with beef then with chicken
Mushroom soup: Add ½ cup finely chopped or dried mushrooms
Celery soup: Add ½ cup minced celery or dehydrated
Chicken soup add ½ cup diced chicken or dehydrated
or you can add any think you would like or use as is.
Start with 2 cups powder milk
Add 1 cup Corn Starch
Add 1/4 cup Chicken Bouillon granules
2 Tbs dried onion flakes or powder
1/2 tea. Pepper
Store in a airtight container
Add 1/3 cup of mix to 11/4 cups cold water.
miw well and put over a medium heat.
Heat and stir until it starts to thicken
Bring to a slow boil until thick
It is kind of hard to see but it is thickened take off heat and use as you would canned cream soup.
Now that you can make your own it is one less thing to take up room in your storage and pantry.