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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Dry Bulk Cream Soup Mix Recipe

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This recipe for Dry Bulk Cream Soup Mix is from The Blackford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c. powdered nonfat milk
3/4 c. cornstarch
1/4 c. instant vegetable bullion
2 T dried onion flakes
1 tsp. dry basil leaves
1 tsp. dry thyme leaves
1/2 tsp. ground black pepper

Directions:
Directions:
Store in airtight container until ready to use. Yield: Equivalent of nine cans of soup.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix and 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup.

Variations:
- Mushroom soup: Add 1/2 c. finely chopped mushrooms
- Celery soup: Add 1/2 c. minced celery, cooked
- Potato soup: Add 1 c. diced potatoes, cooked
- Vegetable soup: Add 3/4 c. mixed vegetables, cooked
- Broccoli soup: Add 1 c. chopped broccoli, cooked
- Asparagus soup: Add 1 c. chopped asparagus, cooked

Personal Notes:
Personal Notes:
From Mary Hunt column. Have I ever tried it? NO! Will I? Probably not. But I did think it was interesting to consider. Seems to me that the added ingredients would cost nearly as much as the can of soup, except that you'd likely throw away at least a portion of the leftover vegetables. Plus for the time involved --- I can afford to buy the soup. But maybe someday I may feel differently. The plus is the lack of salt!

 

 

 

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