This week we are hosting a couple gatherings before Christmas. A key ingredient for all my casseroles and most of my chicken dishes is cream of mushroom soup. However, recently I found a homemade recipe to replace cream soups that I am very excited about. It seems much more simple and natural than it's canned counterpart, and it's tasty too! One Orange Giraffe is the blog where I found the recipe.
Cream Soup recipe
1 cup non-fat dried milk* (organic valley)
3/4 cup cornstarch
1/4 cup ground vegetable bouillon
4 Tablespoons freeze dried minced onions
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon pepper
For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick. (Add in mushrooms for cream of mushroom, dried celery for cream of celery, etc.)
*A friend told me of a similar recipe she has with 2 cups of dried milk. If you need some more creaminess, don't be afraid to add more than 1 cup to your soup.
