Cream Soup Substitute

I use cream soup in almost all of my casserole recipes.  I came across this substitute recipe ages ago, tried it and the rest is history.  I haven’t gone back to buying the canned soup since.  I’m not sure what site I found it on since I make it from memory now.  

Ingredients:

2 cups non fat powdered milk

3/4 cup corn starch (I think arrowroot starch will work too)

1/4 cup powdered chicken bouillon

2 Tbsp minced onion (I like minced onion and use more, most often 4 Tbsp.  You might think that’s too much)

1 Tbsp Greek Seasoning (optional)

Directions:

1. Place all the ingredients in a bowl and mix well.

2. Store in an airtight container. Some people use a zip lock bag, I prefer to store it in glass so I store it in a quart size Mason jar. 

To use:

Mix 1/3 cup of the dry mixture with 1 1/4 cups of water.  Heat until thickened to desired thickness. Easy peasy!

I heat the water first and then add the mix.  I use a whisk to completely incorporate the dry mixture.  I usually do 2/3 dry mix to 2 1/2 cups of water when I’m adding it to casseroles.  If I have mushrooms, I’ll finely chop them and add them in.  I’ve done the same with celery.  I’ve also added Greek seasoning to it for a little more flavor. 

I like this because it’s easy and CHEAP.  It’s much more cost effective to make this than spend 75 cents a can (the cheapest I can find the canned cream soup.)  I also feel like it’s healthier as I have a better idea of the ingredients that are in it.  Who really knows what in that canned stuff?  

 

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