Cream of Something

Do you like to use Cream of Chicken or Cream of Mushroom or any condensed soups for that matter, in your cooking? Me too. I used to use them all the time.  Then I found out how they are really unhealthy and full of MSG. Yuck! Again, on Pintrerest I found a recipe to make my own cream of soups. If you want to make your own too just follow along. I'm not saying it's super healthy, but it sure beats the stuff you buy in a can these days.

It doesn't get any easier than these simple ingredients. I bet you can find most of them readily available in your very own pantry. All you do is mix a little of this and a little of that and BAM! Done!

Find a pretty Pyrex mixing bowl and dump all your ingredients in there. It's just powdered milk, minced onions, corn starch, bouillon, basil, thyme, and a little pepper.

Mix well. Then you can store in an airtight container. I like to use mason jars because they're pretty versatile that way.

I use this often enough so I just taped the recipe to the jar for easy refills. No need to go seraching for the recipe. Now when you actually want to make a Cream of Something soup you just need 1/3 cup of this mix an some water. How easy is that? It just tastes 10 times better too. I use it for everything that calls for a Cream of Something soup.

Cream of “Something”

• 1 cup dried milk
• 3/4 cup corn starch
• 4 tablespoons dried minced onions
• 1/4 cup bouillon (any flavor: chicken, beef, or vegetable)
• 1 tsp basil
• 1 tsp thyme
• 1 tsp pepper

Mix all ingredients together. For 1-10oz can of condensed soup combine 1/3 cup mix with 1 1/4 cup of water. Heat until thick.