I love to use cream soups. I know many people my age have memories of their moms cooking pork chops in cream of mushroom soup or bringing a hot-out-of-the-oven casserole to the table. Or my favorite… scalloped potatoes.
Over the years I have phased out this out-of-the-can cooking. It is in part because of my desire to remove preservatives, colours etc from my food and partially because it is very hard to find cream soups that are gluten free.
This is so much cheaper, self-stable, takes up a lot less room than a bunch of cans and is super tasty. Use whatever type of bouillon you like. I have used chicken, vegetable and mushroom which all worked amazing.
Once you have this ready and in a jar, you can make a variety of other soup bases. When you are adding the mix to water, add some of the following flavorings to make your favorite cream soup.
Cream of mushroom
Add dried or fresh sauteed mushrooms.
Cream of Celery
Add celery seed or dried celery pieces.
Cream of Potato
Add potato flakes.
Cream of Onion
Add dried onion pieces.
- 1 cup non-fat dried milk
- ¾ cup cornstarch
- ¼ cup bouillon
- 1 Tbsp onion powder
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp ground black pepper
- Mix the ingredients in a jar
- To use mix ⅓ cup dry mix with 1¼ cup water