Cream of ‘Something’ Soup Base

It never fails when I need Cream of Chicken or Cream of Mushroom Soup I never have any on hand.  Condensed soup is not so common in Europe, as it is in the US. I decided that I would do some digging, and find a recipe for a soup base, so I could make my own as I needed it.  After I read the ingredients on the last can of soup that I bought at the market, I cringed.  There’s so many hidden ingredients in processed foods.  At least now, I’m one step closer to knowing what’s in it.  This is super easy to make.

Add all the ingredients to a large mixing bowl. Whisk the ingredients together really well.
2 cups dry milk powder
¾ cup cornstarch
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon black pepper

To make into 1 can of condensed cream of soup:
Combine 1/3 cup dry mix with 1 ¼ cups water or broth of choice in a small saucepan. Whisk until smooth.
On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool. Enjoy!

Cream of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
Cream of Celery Soup: use water, add ¼ cup diced, cooked celery to the thickened soup.
Cream of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to the thickened soup.

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