It has been chilly in St Louis. Today is gray again, too. All this cold fall weather has soup on my brain . . .
So I was thinking about the recipe I posted last week, and I realized that some friends, like Abby, are not big into the canned soup as a base for a more substantial soup. So I thought I would share a couple of homemade creamed soup recipes.
This recipe is very similar to one I used to keep on hand. Now that I am thinking of it again, I think I’ll mix up a batch soon. This is a good way to save some money, and it is very handy to be able to use this as a base for soup or when a casserole recipe calls for a can of creamed soup. (I got this one from Cooks.com, but there’s also a good one in the Once a Month Cooking cookbook.)
|CONDENSED CREAM SOUP MIX|
2 c. nonfat milk powder
Mix all ingredients and store in airtight container. Makes 3 cups.To substitute for 1 can cream soup, combine 1/3 cup dry mix with 1 1/4 cups water. Heat to boiling. Cook and stir until thickened. Equivalent to 9 cans soup.
If you’re looking for an even more homemade taste, click here for another you might want to try.