Tuesday, April 3, 2012

Cooking from Scratch: Cream-Style Soup

For those of you who don't like mushrooms, this recipe is probably one of the easiest recipes out there for creamy soup.  This recipe comes from another excellent resource, Allrecipes.  I don't think I've ever made a meal I didn't like (maybe tofu) from allrecipes.  The ingredients may not be the healthiest, they are still better than canned soup.

Cream-Style Soup Mix

2 cups instant nonfat dry milk powder
10 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.

For half of a can of soup (equivalent), whisk together 2/3 cup water and 3 tablespoons soup mix.

I especially like this recipe because it keeps for up to a year.  When I need to make the soup I just scoop out what I need and add water.  Be sure to close the container up tight or it will harden or go bad.

Cooking from scratch doesn't need to be difficult or time consuming.  Choose which recipes can be tweaked with homemade ingredients or healthier alternatives and cook / bake away.

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