I should make a list of things I never thought about before I joined Pinterest. Number one would be “making my own cream of mushroom (Chicken? Celery? Anything?) soup.”
I mean, sure I switched to the reduced fat/reduced sodium kind, but it’s still not exactly the healthiest thing. I just always thought it was something I would just have to deal with. Well, that was until I came across this recipe.
I rushed out, bought the ingredients, and mixed up a batch. I keep it in an airtight container in my refrigerator. That way, I always have some on hand for when I need it..
I ran the recipe through a recipe analyzer, and it has less fat, calories, and sodium than even the reduced fat and sodium canned cream of chicken soup. I’m pretty excited by this.
I also happen to think it tastes amazing in recipes!
Cream of Anything Soup
2 Cups Non-Fat Powdered Milk
¾ Cup Cornstarch
¼ Cup Bouillon Granules (Chicken, Beef, Vegetable, Whatever You Want.)
2 Tbsp Dried Onion Flakes
1 tsp Dried Basil
1 tsp Garlic Powder
1 tsp Thyme
½ tsp Black Pepper
Combine all ingredients, put in an airtight container, and store in the refrigerator or freezer.
When you’re ready to use it, mix 1/3 cup of the dry mix with 1 ¼ cup of water in a small saucepan. Over medium heat, bring it to a boil and let boil for one minute. Remove from heat and use it just like you would the canned variety.
You could add just about anything to this soup to give it more flavor, but I think it works fine as it is.