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Rabu, 29 Januari 2014
CREAM OF SOUP MIX
I am so excited to share a "discovery" I found on the Utah State University web site. Maybe you already knew about this one, but I sure didnt.
It is a recipe for a simple dry mix that can be used in place of any "cream of ... soup" in most recipes.
How many times have you wanted to make a quick inexpensive casserole for your family, but the recipe takes $3+ worth of cream of chicken soup ?!? Problem solved!!
BASIC SOUP or SAUCE MIX
2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion
2 tablespoons dry onion flakes
2 teaspoons Italian seasoning (optional)
Mix ingredients and store in an airtight container. The above jar is equal to NINE (10½ ounce) cans of "cream of .... soup"!! No need to refrigerate the dry mix.
For any recipe that calls for a creamed soup, mix 1¼ cups of water with 1/3 cup of the above dry mix. Whisk together until smooth and cook (or microwave) until thick. Thats it!! Add it to any casserole like you would a can of soup!!
The USU web site has a lot of recipes using this mix (they call it the Soup or Sauce mix). Here is the web address: SOUP OR SAUCE MIX
Im thinking I will make another batch using beef bullion and some dehydrated mushrooms for mushroom soup!! With the holidays coming up, I usually buy mass amounts of creamed soups, but not this year!!
The USU recipe link posted this cream of tomato soup recipe:
1/3 cup soup or sauce mix
1¼ cups cold water
Cook until thick, then stir in:
2 cups tomato sauce
Heat back up...serves 3
What could be easier? I threw in a pinch of red pepper flakes for a little zip and a pinch of sugar. The possibilities are endless!!
Read More..
It is a recipe for a simple dry mix that can be used in place of any "cream of ... soup" in most recipes.
How many times have you wanted to make a quick inexpensive casserole for your family, but the recipe takes $3+ worth of cream of chicken soup ?!? Problem solved!!
2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion
2 tablespoons dry onion flakes
2 teaspoons Italian seasoning (optional)
Mix ingredients and store in an airtight container. The above jar is equal to NINE (10½ ounce) cans of "cream of .... soup"!! No need to refrigerate the dry mix.
For any recipe that calls for a creamed soup, mix 1¼ cups of water with 1/3 cup of the above dry mix. Whisk together until smooth and cook (or microwave) until thick. Thats it!! Add it to any casserole like you would a can of soup!!
The USU web site has a lot of recipes using this mix (they call it the Soup or Sauce mix). Here is the web address: SOUP OR SAUCE MIX
Im thinking I will make another batch using beef bullion and some dehydrated mushrooms for mushroom soup!! With the holidays coming up, I usually buy mass amounts of creamed soups, but not this year!!
1/3 cup soup or sauce mix
1¼ cups cold water
Cook until thick, then stir in:
2 cups tomato sauce
Heat back up...serves 3
What could be easier? I threw in a pinch of red pepper flakes for a little zip and a pinch of sugar. The possibilities are endless!!
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