Monday, September 14, 2015

How to Make Your Own Cream Soups

Cream soups that you pay a good price for when you get them in cans from the store can be made for much less and it's not that hard to do.

First, gather your ingredients. Do you want to make cream of mushroom soup? Cream of chicken? Asparagus? You can make this basic dry mix ahead of time then it's almost as convenient as opening a can when you want it.

  • 2 cups of powdered milk
  • 3/4 cup of cornstarch
  • 1/4 cup chicken bouillon granules
  • 2 tsps dried onion flakes or powder

Mix it all together and store in an airtight container. When you wan to make cream of whatever soup, use 1/3 cup of the mix and stir in 1 cup of cold water, then cook until thickened. Add whatever (cooked) you want to this: mushrooms, asparagus, broccoli, celery, potato, tomato

You can also use this as the base for hearty meat and seafood soups, like crab, chicken or beef and noodle. Add spices like garlic or sage or even chili powder to make your own unique soup.

You can make a cream soup fresh, of course. You can use liquid milk and add chicken bouillon, onion and then enough cornstarch to thicken it. To a cup of milk, add a teaspoon or more of bouillon, a half teaspoon of onion flakes or powder, then put a tablespoon of cornstarch in a small amount of water, mix thoroughly and add to the milk mixture. Cook until thickened and add ingredients as above.

Whichever way you do it, you'll be money ahead and you won't have to find pantry room to store cans of pre made soup.

Image courtesy

No comments:

Post a Comment