Here’s a ‘wet’ ready to go version and a ‘dry’ version to keep in your pantry! Use either in place of those recipes that call for Cream of.. Soups.
Ready to go Cream of Something Soup
- 2 cloves garlic, minced
- 1/2 small onion, diced
- 1/2 cup main ingredient, diced
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 3/4 cup broth
Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper.
Pantry Cream of Something Soup Mix
- 1 cup non-fat dried milk
- 3/4 cup cornstarch
- 1/4 cup bouillon
- 4 Tablespoons dried minced onions
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon parsley
- 1 teaspoon pepper
- 1 teaspoon garlic
Stir to combine and put into a sealed container in your pantry. When needed: Mix 1/3 cup dry mix with 1 1/4 cup water. Cook over medium heat until it thickens.
Do It And How 