Cream Soup Mix

Just this week when I was cooking for a crew of folks, I realized I didn't have any cream of mushroom soup for my pot roast.  Living 60 miles away from town, I can't buzz down to the grocery store when I need a little something.  My way of life is to improvise or substitute.  This nifty little mix has been in my cooking arsenal for many years and it is a deliciously inexpensive way to substitute for any cream soup.  You may adjust the herbs and the bouillon  to your tastes. 

Cream Soup Mix

• 2 c. powdered milk
• 3/4 c. cornstarch
• 1/4 c. instant chicken bouillon granules (or soup base) -- may use low-sodium
• 2 tsp. dried onion flakes
• 1 tsp. dried thyme
• 1 tsp dried basil 
• 1 tsp. celery seed
• 1/2 tsp. pepper

Mix ingredients together in a bowl to combine and then pour into a quart mason jar or other airtight container.  To use, scoop out 1/3 cup of dry mix and add 1 1/4 cup of water to it.  Dissolve and bring to a boil,  stirring constantly.  When thickened, remove from heat and use as you would in recipes that call for a can of cream soup.

My old recipe card says the cost comes to 18 cents per batch to make it.  That was some time ago, so let's up that for inflation to 50 cents a batch. It's a lot cheaper than canned soup and check the protein value!  A one quart batch will make the equivalent of 12 cans of cream soup.

Nutritional Facts 1/3 cup mix equals 152 calories, trace fat (trace saturated fat), 5 mg cholesterol, 557 mg sodium, 26 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk.