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.
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.
Serve over cooked pasta, rice or noodles. Cover and refrigerate leftovers within two hours.
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
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
