Recipes Using a Homemade Soup Base

We use this one at home and when in the RV.

Creamy Soup Base

This easy-to-make soup base will keep in your refrigerator. Then, simply use it as the creamy soup base mix in both of the recipes below for a quick and healthy weeknight meal. Makes 3 cups of dry mix.

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Ingredients:

  • 2 cups nonfat dry milk
  • 3/4 cup cornstarch
  • 1/4 cup instant chicken bouillon
  • 1 Tbsp. dried onion flakes
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 1/4 tsp. black pepper

Five minutes to prepare dry mix

Directions

Be sure all equipment and ingredients are dry. Combine all ingredients in a mixing bowl and mix well. Store in an airtight container in the refrigerator.

California Medley Cheese Soup

Ingredients:

  • 1 1/2 cups frozen chopped broccoli, cauliflower and carrots
  • 3 cups boiling water
  • 1 cup dry creamy soup base mix
  • 3/4 cup cold water
  • 3/4 cup grated cheese

Directions

Add frozen chopped vegetables to 3 cups boiling water and cook slightly. Mix dry creamy soup base mix with cold water in small bowl. Add cold soup mix to boiling water when vegetables are crispy and tender. Add 2 tablespoons of grated cheese just before serving. Cover and refrigerate leftovers within two hours.

Yields 7 1/2 cups

Chicken or Turkey Broccoli Casserole

Ingredients:

  • 1 lb. fresh, or one 10-ounce package frozen broccoli
  • 1 cup cooked chicken or turkey (can use canned chicken if your cooking time is limited)
  • 1/3 cup dry creamy soup base mix with 1 1/4 cup water stirred in
  • 1 cup shredded low-fat cheddar cheese
  • Cooked pasta, brown or white rice, or noodles.

Directions

Wash and cook broccoli until crispy tender. Dice cooked chicken or turkey. Cover bottom of casserole dish with cooked broccoli. Cover broccoli with poultry, and soup and water mixture. Sprinkle with grated cheese. Bake at 350 degrees F for 20 to 30 minutes or microwave for 15 minutes, turning once.

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Serve over cooked pasta, rice or noodles. Cover and refrigerate leftovers within two hours.

Serves four

Source: MO extension center

By Mom-from-missouri from NW Missouri

May 13, 20090 found this helpful

This is the version I use. It is very similar and makes a larger amount. I like using this soup base since I can control the salt and spices. The recipes you included sound great -- can't wait to try them.

Basic Cream Soup Mix

Equivalent to 16 cans of reconstituted condensed cream soup. Use in place of condensed cream soup. Also can be used as a soup base adding cooked meat and vegetables of your choice.

8 cup powdered milk

3 cup cornstarch

1 cup low-salt chicken bouillon granules*

4 tsp. basil

2 tsp. black pepper

1 Tbsp. dry parsley

2 Tbsp. dried onion flakes or 1 tsp. onion powder

1 tsp. garlic powder

4 tsp. thyme

Mix all ingredients and store in an airtight container. Refrigerate.

*Omit bouillon granules and use 1 tsp. of chicken "paste" per serving. This is a "wet" chicken base found in the soup aisle. I find it has more flavor then the bouillon.

Methods for making the equivalent of one can of condensed soup:

Stovetop: In a saucepan, whisk 1/3 cup dry mix with 1 1/4 cold water. Mix in 1 tsp. chicken "paste", if using. Stir with whisk over low heat until thickened. Add 1 Tbsp. of butter, optional.

Microwave: In a 2 cup micro proof dish or cup, whisk 1/3 cup dry mix with 1 1/4 cups cold water. Mix in 1 tsp. chicken "paste", if using. Heat on medium heat for 3-5 minutes, whisking several times, until mixture thickens. Add 1 Tbsp. butter, optional.

Variations. add to the above finished soup, simmer a few minutes to allow the flavors to blend.

Mushroom Soup: Add 1/2 cup cooked finely chopped mushrooms

Celery Soup: Add 1/2 cup cooked minced celery

Potato Soup: Add 1 cup diced potatoes, cooked or 1-2 Tbsp. instant potatoes or 1/2 cup mashed potatoes

Vegetable Soup: Add 3/4 cup mixed vegetables, cooked

Broccoli Soup: Add 1 cup chopped broccoli, cooked

Asparagus Soup: Add 1 cup chopped asparagus, cooked

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ReplyWas this helpful?Helpful? Yes
August 6, 20140 found this helpful

I am allergic (or very sensitive) to the preservatives MSG, autolized yeast and maltodextrine. I have never found a boullion without at least one of these. Usually MSG is the one in all of them. I love the fact that I can make things from scratch that I can eat but if it calls for the boullion then I'm sunk. If I don't have something flavorful to replace it, it loses a lot in the making. Anyone know of an alternative or one that is preservative free? Thank you.

ReplyWas this helpful?Helpful? Yes

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