The Humpherys Family

Cream-Style Soup Mix

Source  Taste of Home
Recipe Added:  3/22/2012
2 cups dry milk powder
1/2 cup + 2 Tbsp cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon
2 tsp dried parsley flakes
2 tsp dried minced onion
1 tsp dried celery flakes
1 tsp dried minced garlic
1 tsp onion powder
1/2 tsp dried marjoram
1/4 tsp garlic powder
1/8 tsp white pepper
 Fresh Version
1 1/2 cups chicken broth
1/2 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1/4 tsp parsley
1/8 tsp paprika
1 1/2 cups milk, divided
3/4 cup flour
In a small bowl, combine all ingredients. For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 tsp celery salt or one sauteed sliced or chopped celery rib. Store in an airtight container in a cool dry place for up to 1 year.

To Use  For 1 10-3/4-oz. can of condensed soup, whisk 1 1/3 cups water and 6 Tbsp soup mix. Microwave, uncovered, on high 2-2-1/2 minutes or until thickened and bubbly, whisking occasionally.

Fresh Version  In saucepan bring chicken broth, 1/2 cup milk, and seasonings to a boil for about 90 seconds. In a separate bowl, mix remaining milk and flour. Add to boiling mixture and continue to whisk briskly until mixture starts to boil. Continue to boil until thick. May add finely diced chicken. This recipe makes the equivalent of 2 cans of condensed soup. If not using immediately, pour in Ziploc bag and freeze, no longer than 30 days.
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