I have about a billion recipes that call for condensed cream of chicken (or mushroom) soup. While it is not a very expensive pantry staple, I’m always looking for ways to do things for less or easy ways to make things myself. When I ran out of cream of whatever soup, I decided to give making-it-myself a try.
The recipe itself is pretty easy, and included all things I already had on hand. Basically, you mix together:
2c powdered milk
3/4 c cornstarch
1/4 c instant chicken bouillon (I actually crushed some cubes I had)
2 tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme
1/2 tsp pepper
I put them in a mason jar and stuck it in my cupboard until needed. Well, Hawaiian Haystacks (do you know what those are?) were on the menu tonight, and I needed to use my new mix to make the gravy. So I combined:
1/3 c mix and 1 1/4 c cold water. I wisked (hmmmm…not sure that’s a word) them together until the lumps were gone and then brought to a boil so that it could thicken.
It was so yummy. Much, much, much better than that condensed canned stuff.
Well, a few weeks later a casserole I was going to make needed some too. I decided to do a daring experiment. I decided not to reconstitute before putting it in the casserole. I added the 1/3 c mix to the rest of the ingredients (like sour cream) that I was prepping for my casserole dish and then added only enough water to give me the consistency that casserole needed. You know what, it works great. I would never have known that I didn’t reconstitute it and thicken it first.
Apparently, to make cream of mushroom, you boil it with some mushrooms for the flavor. I, myself, have not tried it.
I have also noticed that WinCo does sell a cream soup base in their bulk section. I would imagine it works about the same…but if you have the ingredients already on hand, who needs an extra trip to the store?
See the other things I Make Myself Here.
This post is linked to Frugal Friday