Recipes Using a Homemade Soup Base

By

mkymlp

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