Friday, September 13, 2019

Homemade Cream of Soup

When I was diagnosed with Rheumatoid arthritis 16 years ago, I talked to a natural doctor and he told me how to clean up my diet to get rid of the pain. One of those things was canned soup.  He told me once I got my diet clean, that I would know within 20 minutes of eating something that was bad.  He was right. If I eat at someone's house and they have cooked a dish with canned soup in it, my fingers will be throbbing by the time we clean the table.  I had several recipes that take canned soup, so I went looking for a substitution. I have used this for many years and no one would ever know that it's not canned soup. It works well in every recipe.  Whatever kind of cream of soup you need, just use this. I keep diced up celery in my freezer, so that when I need Cream of Celery Soup, I just add a 1/4 cup of the celery to this mix. If I need Cream of Mushroom, I use half a small can of stems of pieces of mushrooms. When  a recipe calls for Cream of Chicken, I don't add chicken, because it's in a chicken dish. I just mix it up as directed and add to the dish. I also like to add this to my chicken and dumplings, as it adds flavor to the broth. 
I found this neat little jar at Dollar General and I keep a 1/3 cup scoop in it, so that I don't have to use a measuring cup.
You can't just put this on the heat and leave it, or it'll scorch. Just add the water to the pan and the 1/3 cup of mix. Whisk together and let it heat up until thickened. If you need it for a recipe, you can always make it the day before and refrigerate it so it's ready.

3/4 cup cornstarch
2 cups powdered milk
1/4 cup chicken bouillon
1 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. pepper

Mix all together and store in a container. 
Whisk together 1-1/4 cup water and 1/3 cup mix in a small saucepan.
Add 1/4 cup of whatever kind of soup you  need: celery, mushroom etc.
Let it come to a boil over medium heat.

1 comment:

01 09 10 01 09 10