Wednesday, March 14, 2012

Homemade: Cream of... Soup

We make a lot of recipes that call for a "cream of" soup, and this ingredient has been a real downer on our grocery budget. A "cream of" soup usually runs anywhere from 50 cents to a buck a can, and we became so annoyed at having a bunch of different "cream of" soup varieties that we started just using cream of mushroom for everything.

But when I saw a "cream of" recipe on Pinterest for how to make this from scratch, I knew I had to try it. Let me tell ya - it was easy to make, and we couldn't tell a difference between this and the store-bought version!

Here's what you need to make the mix:
  • 1 cup dry, instant milk
  • 3/4 cup cornstarch
  • 1/4 cup bouillon cubes, crushed up
  • 4 Tbsp. dried minced onion
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. pepper
This is what those ingredients look like, all mixed up:

We made soup over the weekend, and of course, the recipe called for a "cream of" soup. So we mixed up 1/3 cup of the dry mix with 1 and 1/4 cup of water on the stove with heat, stirring until thick. Then, we used the soup as we normally would had it been canned.

Here's what it looks like, cooked up:

The best part of this recipe is that we typically all of the ingredients on hand to make it! Next time, I will double the ingredients listed above, just so I don't have to mix up the ingredients so often. There is enough dry mix for about six batches, and we've already made two. This is one homemade solution we'll definitely keep using.


Laura Babbitt said...

Brilliant! This lets you control the salt, eliminate chemical flavor enhancers, and avoid genetically engineered products by choosing organic corn starch. I wince every time I see a recipe that calls for Cream of... You're helping make dinners better, one can at a time!

Anonymous said...

Is this like reconstituted or condensed?

Jess and Jason said...

This will taste like and take the place of condensed soup you would purchase at the store. I hope that answers your question!