Cream of Anything Soup Mix

[Loupy]

Cream of Anything Soup Mix
From: www.thehungryhoarder.com/



If I could have found freeze dried mushrooms this mix would be a combination of cream of chicken, cream of celery and cream of mushroom. The mix is virtually fat free and has less than a fraction of the sodium found in canned soup. It is very convenient to have on hand, especially for me since I adapt most of my recipes for one person. I'm all about not wasting food!


Servings 6
- Serving Size: 1/3 Cup Dry Mix


Ingredients:
1/4 cup chicken bouillon granules
3 tablespoons freeze dried minced onions
1+1/2 teaspoons celery salt
1 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1 cup non-fat dried milk
3/4 cup cornstarch


Directions:
Place the bouillon granules in a small bowl and using the bottom of a glass, grind them until fine.
Place the granules in the container that you will be storing the soup mix in, make sure it has a tight fitting lid.
Add the minced onions and spices to the container.
Whisk together the cornstarch and dried milk and add that to the container as well.
Place the lid securely on the container and shake to mix all ingredients well.
Keep mix stored in airtight container and shake before each use.

To make...
In a small saucepan over medium-low heat, whisk together 1/3 cup of dry mix with 1+1/4 cup warm water.
Heat until thickened over medium heat, stirring frequently.
Use as desired, it is equivalent to a 10 ounce can of condensed soup.


Notes
I doubled the recipe and it fit perfectly in a 4 cup canning jar, however, you will need to mix it in a larger container before putting it in the jar.

[Loupy]

Gluten Free Cream Soups
Author: Linda Etherton @ glutenfreehomemaker.com/gluten-free-cream-soups-recipe/


Ingredients
1 cup cold milk (or milk substitute)
3 Tablespoons sweet rice flour or 2 Tablespoons cornstarch
1 Tablespoon butter, margarine, or olive oil
1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it’s gluten free)
½ teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
pepper to taste

Instructions
In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
Add the remaining ingredients and heat to a boil while whisking frequently.
Reduce heat and simmer about a minute until thickened..
Use this soup in recipes in place of one can of creamed soup.

Notes
Variations: Add ½ cup chopped chicken, cooked or canned mushrooms, or cooked celery.

You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.

[Loupy]

Cream of "Anything" soup mix
From" www.budget101.com/


Create your own Cream of "Anything" soup mix to have on hand for quick, easy casserole style dishes, cream sauces for vegetables, breakfasts and much more! This versatile recipe can easily be adapted to fit any recipe requiring a can of "cream of ____" soup. . .

You'll Need:
4 c. powdered milk
1 1/2 c. cornstarch
1/2 c. instant chicken bouillon granules
4 tsp. dried onion flakes
2 tsp. dried thyme
2 tsp basil - crushed dried
1 tsp. freshly grated black or tellicherry pepper

Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year. This makes the equivalent of 18 cans of Cream of "Something" soup.

To Use:
1/3 C mix
1 C water
1 Tbs Butter (optional)

Combine mix, butter (optional) and cold water in a medium saucepan, whisking gently, Cook over low/med heat until thickened.


Variations: add 1/2 c. minced or chopped *_________*

*Choose One or More*:
Onions, Mushrooms, Asparagus, Broccoli, Celery, Cooked Chicken, Diced Potatoes, Tomato, Cooked Shrimp, etc.

Use as you would in any Cream of "Anything" Recipe .

Please Note, Some Brands of Chicken Bouillon are Saltier than others. We recommend a Lower sodium product