Cream of everything soup mix in Tales from the kitchen witch
- Sept. 7, 2024, 2:16 p.m.
- |
- Public
I saw this on tiktok and HAD to try it.
We make several dishes that call for cream of soups. And its expensive to use 6 cans of cream of mushroom soup!! So Here I am, trying out cream of everything soup.
This is a soup base for cream soups that you can easily adapt into whatever flavor you want! Add mushrooms for mushroom, add chicken stock for chicken, beef stock for beef, or use it to thicken other soup mixes that go well with creamy.
I tripled this to start…
1 cup dry milk powder
2/3 cup corn starch
your favorite seasonings that you ALWAYS use.
I added 3 teaspoons plus of each.
Basil and Thyme
2 teaspoons each of
Sage, Salt, Pepper.
Pour it carefully into a mason jar and SHAKE the living crap out of it.
Because I mixed up a triple batch, its gone into one of my plastic storage containers.
To use.
1/3rd cup mixture to 1 1/4 cup liquid of choice to equal out to 1 can of cream of anything soup and simmer till your desired thickness.
Liquid of choice could be water, broth, or milk for more milky seasoning.
I cant wait to try it in potato soup. Its down into the 80s so its starting to feel fall!!
I cant wait!!
I found this reference online for this soup base.
1⁄2 cup mixed mushrooms (optional, cream of mushroom soup)
1⁄2 cup asparagus (optional- cream of asparagus soup)
1⁄2 cup broccoli (optional- cream of broccoli soup)
1⁄2 cup shredded cheddar cheese (optional- cheese soup)
1⁄2 cup celery (optional- cream of celery soup)
1⁄2 cup chicken (optional- cream of chicken soup)
1⁄2 cup diced potato (optional- cream of potato soup)
1⁄2 cup tomatoes (optional- cream of tomato soup)
1⁄2 cup shrimp (optional- cream of shrimp soup)
Last updated September 07, 2024
raeven ⋅ September 08, 2024
I've done a similar thing with a cashew base for vegan soups. I also make a cake mix in a jar so I only have to add coffee, vinegar, and oil to. (Also vegan, but not my recipe. It's from the Wacky Cake recipe that's been around since the WW2)
ChainedChrysalis raeven ⋅ September 08, 2024
I really want to do a bunch of pre made bread/cake mixes ish. But like I want to do a huge batch of the dry ingredients for my muffin mixes. I just worry that even if mixed well. It wouldent be even you know? Like use 2 cups of the pre made mix to 1 egg ect..
I guess if its not mixed right, ill know soon enough lol
raeven ChainedChrysalis ⋅ September 20, 2024
There's a recipe I used to make when my kids were younger. It was raisin bran muffins and it could last in the fridge for weeks. https://www.food.com/recipe/six-week-raisin-bran-muffins-149460
I also think your premade muffin mixture would work well as long as you give it a good whisk before adding any of the wet ingredients in case they settle.
Small Town Girl ⋅ September 12, 2024
We used to make homemade cream of at the deli all of the time! Way easier and better!! Thus recipe is different, but so smart!