- ore ECONOMICAL - lower cost per serving than store bought
- LESS WASTE - only need 1/2 a can of condensed soup for a recipe? Reconstitute what you need!
- YOU are controlling what goes into your soup - fewer preservatives/stuff you don't know what it is on the label.
- It's GLUTEN-FREE.
- It can be MSG-FREE depending on what bouillon you choose.
- It can be LOW SODIUM if you replace the bouillon AND water with low-sodium chicken/beef/vegetable broth - your choice.
- It's LOW-FAT.
- FLAVOR how you like it:
- Cream of Chicken equivalent: use Chicken Bouillon
- Cream of Celery equivalent: 1 stalk finely chopped (or throw it in the food processor) sauteed celery or 1/8 tsp celery salt per 2 cups dry milk
- Cream of Mushroom: Add ~1/4 cup finely chopped (or food processed) sauteed mushrooms
- Cream of Potato: Add 1/2 cups mashed potato flakes per 2 cups dry milk
- ** The celery, mushroom and potato equivalent's I have not personally experimented with yet. I have found these suggestions on other websites (Taste of Cooking - Homeade Cream Style Soup Mix).
To Make 1 Can Equivalent of Condensed Soup:
- 2/3 cup non-fat dried milk
- 1/4 cup cornstarch
- 4 tsp bouillon - you choose the flavor
- 4 tsp freeze dried minced onions
- 1/4 + 1/8 tsp dried basil (to equal 1/3 tsp)
- 1/4 + 1/8 tsp dried thyme or parsley (to equal 1/3 tsp)
- 1/4 + 1/8 tsp pepper (to equal 1/3 tsp)
- Mix with 1 1/4 cup hot water (almost boiling) when ready to reconstitute
To Make the Original Recipe - makes 3 Cans of Condensed Soup:
- 2 cup non-fat dried milk
- 3/4 cup cornstarch
- 1/4 cup bouillon
- 4 Tablespoons freeze dried minced onions
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- Mix with 3 3/4 cups hot water (almost boiling) when ready to reconstitute
Directions to Mix:
- Combine Dry Ingredients into an airtight container. Either store in the fridge or freezer until ready to use.
- Mix in a small sauce pan dry mix with appropriate amount of water, depending on which serving size you choose above.
- Cook on low/medium heat until sauce thickens. When you first reconstitute the mixture, the herbs float to the top of the liquid. As the soup thickens, the herbs will start to distribute more evenly in the soup. Keep in mind to constantly stir, especially if you have the heat closer to medium. The cornstarch will thicken faster and will form "globs" in the bottom if you aren't careful.
- Use in whatever recipe calls for condensed soup!
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