Cream of Soup Mix
Learn How to Make Cream of Soup Mix, which is a Shelf Stable Pantry Staple. You can use this mix in any recipe that calls for a can of "cream of soup."
Servings: 3 cups
Calories: 475kcal
Equipment
- Quart-sized jar with lid
- Food Safe Silica Gel Pack (optional)
Ingredients
- 2 cups Dry milk powder Non-fat dry milk powder will have a 1 year shelf life. Full-fat dry milk powder will have a 6 month shelf life.
- 3/4 cup Cornstarch
- 1/4 cup Bouillon powder, preferably homemade
- 1 tbsp. Fine ground salt Omit if using store-bought bouillon powder.
- 2 tsp. Combination of dried herbs and/or spices, optional
- Water
Instructions
How to Make Cream of Soup Mix
- Mix all ingredients, except water, together in a quart-sized jar, and shake well to mix thoroughly.
- Add a food-safe silica gel pack to the jar, if using.
- Put a lid on the jar and store it in your pantry.
How to Rehydrate Cream of Soup Mix to Make the Equivalent of 1 can of Cream of Soup
- Add 1/3 cup of Cream of Soup Mix to a small saucepan.
- Add 1 1/4 cups of water to the saucepan.
- Bring mixture to a boil, stirring constantly.
- Once the mixture has thickened, which will happen almost immediately once it comes up to a boil, it is ready to use in any recipe that calls for 1 can of cream of soup.
Video
Notes
Find this recipe and video at https://marysnest.com/how-to-make-cream-of-soup-mix/
Copyright © 2020 Mary's Nest, LLC, All Rights Reserved
Nutrition
Calories: 475kcal | Carbohydrates: 78g | Protein: 34g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 7911mg | Potassium: 1624mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1895IU | Vitamin C: 6mg | Calcium: 1107mg | Iron: 2mg