Lots of recipes call for “cream of…” type canned soups. This could be cream of mushroom, cream of celery, cream of chicken, cream of potato etc.
Instead of continually buying the cans, why not make this frugal cream of anything soup mix and use it anytime a recipe calls for the soup. It’s quick and easy to put together and quite a bit cheaper than buying canned soup. It also takes up less room and lasts for up to a year.
Cream of Anything Soup Mix
Cream of Anything Soup Mix
- 4 c. powdered milk
- 1 1/2 c. cornstarch
- 1/2 c. chicken base with parsley - no MSG *
- 4 tbs. dried onion flakes
- 1 tbs. dried ground thyme
- 2 tbs basil – crushed dried
- 1 tbs. pepper
* For a vegetarian version of this soup, use vegetable broth bullion instead.
Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container. Shake or mix well before you use, the corn starch can settle to the bottom of the mix.
To Use The Mix:
Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.
