Posts Tagged ‘soup mix’
Making your own mixes saves money, but it also lets you add your own flavors. Use this recipe to make soup or dip. I use it to enhance my slow cooker chuck roast. I add 1/4 cup of mix to the top of the roast.
Onion Soup Mix
Makes about 1 cup (equivalent of 4 packets of onion soup mix)
¾ cup dried minced onion
¼ cup beef bouillon powder
4 teaspoons onion powder
½ teaspoon dried dillweed
1 teaspoon sugar
Place all the ingredients in a medium size jar with a tight fitting lid and shake to combine well. Store in airtight container at room temperature for up to a year.
To make onion dip: Mix ¼ cup of the onion soup mix with on 16 ounce container of sour cream. Store in fridge, tightly covered, for up to 2 weeks.
This is a dry mix base to turn into cream of chicken, or other cream of, soup bases. This will not only save you money, but is healthier as it has much less salt and fillers than the cans of cream of soups. This powder base will keep for a year. I put mine in a ziplock bag and stuck it in the pantry.
This turned out creamy and had more flavor than the canned version.
Cream of Anything Soup Base
|Makes about 5 cups dry mix (equivalent to twelve 10.75 ounce cans condensed soup)|
|3 cups powdered milk 1 cup cornstarch 1 cup powdered chicken bouillon 2 tablespoons onion powder 1 teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon black pepper|
|Combine all ingredients in a large bowl. Store, tightly covered, in an airtight container at room temperature up to 1 year.|
|To make soup: In medium size saucepan, combine ½ cup dry soup mix with 1 ¼ cups water, 1 tablespoon butter, and the following flavorings to make the specific soup you need. Blend well and bring to a boil, cooking 2-3 minutes. This mixture thickens as it cools|
|Condensed Cream of Chicken Soup: prepare as directed above
Condensed Cream of Mushroom Soup: add ½ cup minced mushrooms
Condensed Cream of Celery Soup: add ½ cup minced celery.