Classic Cream Soup Mix

Name: Classic Cream Soup Mix
Ingredients: 2 cups instant nonfat dry milk powder; 1/2 cup plus 2 tablespoons cornstarch; 1/2 cup mashed potato flakes; 1/4 cup chicken bouillon granules; 2 tablespoons dried celery flakes; 1 teaspoon onion powder; 1/2 teaspoon dried marjoram; 1/4 teaspoon garlic powder; 1/8 teaspoon white pepper

9 ingredients

3 steps

Ingredients

2 cups instant nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried celery flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

Directions

1

In a food processor or blender, combine all ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 9 batches (3 cups total).
2

For a condensed cream soup substitute: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/4 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally. Cool or chill. Use as a substitute for one 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
3

For 1-1/2 cups of cream soup: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/2 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally.