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Tuesday, October 16, 2012

CopyCat Cream of Soup

I have seen a couple recipes for "Cream of" soups floating around out there.  Years ago I came across the recipe put out by Mayo Clinic.  While I can't seem to find it on Mayo's website anymore, I do have it here in my own recipe collection.

Cream of Anything Soup
2c. powdered milk
3/4 c. corn starch
1/4 c. low-sodium chicken bouillon 
2 Tbs. dried onion flakes or 1 tsp. onion powder
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. pepper

Blend ingredients.  Store in airtight container at room temperature.  When ready to use, combine 1/3c. mix with 1 c. water to equal one can of soup.

If I am making soup that calls for canned cr. of something soup, I just throw the mix into the water.  For more complex recipes, I will heat up 1 c. water and whisk in the 1/3 c. mix.  Bring to a boil and boil for about 2 minutes, until it thickens.  Then you are ready to go.

Pros-  All recipes that you make with the substitute are healthier and cheaper to make

Cons- more effort and one more pot to wash if you have to constitute the soup first.

I still like the soup mix over the convenience of the canned stuff.  If I need cr. of mushroom I will just throw in a tsp. of beef bouillon.  Add celery powder for cream of celery soup, some frozen broccoli for cream of broccoli soup, a chopped up baked potato for cream of potato soup, etc.

I made this recipe a couple times and realized I ran out way too quickly.  
I set out to multiply the recipe so that it was mixable, plus fit into my handy dandy no.10 cans.  
The original recipe makes the equivalent of 6 cans of soup.  My batch of soup mix makes more like 24.  That means it is equal to 24 cans of soup mix and cost almost nothing.  When I say almost nothing, I am talking about all my relatives spontaneously offering cans of powdered milk to me.  With the milk free, the rest of the ingredients cost a few pennies.  
Here is my recipe:

Bulk Cream of Soup Mix
8c. powdered milk
1 box corn starch
1 c. bouillon
1/2c. dried onions
4 tsp. basil
4 tsp. thyme
2 tsp. pepper

Wanna know some recipes I use this in???

Here you go, the mother load :0)  I just happened to have saved this emailed list of recipes I typed up for my husband one time.

The following recipes are using half a quart, or large jar, of meat or
one whole pint, or small jar, of canned meat.  Just use 1 lb. of cooked chicken or beef in place of the canned meat if you don't can :0)

 You can freeze any of these meals.  Just try and remember to take out of the freezer the night before otherwise it takes at least an hour to cook.  If frozen simply cook at 375 for the first 30 min, then at 350 for the next 30 min.  Check to see if the middle is hot.  Cook longer if needed.

Chicken Enchilada Casserole
Mix in bowl- 1 lb. cooked chicken, cubed
2 cans worth of cr. soup mix, prepared
one large can of Green Enchilada sauce
one large can green chilies 
one pint sour cream

Layer like lasagna, starting with just a little sauce to get the bottom wet.  Sauce, corn tortillas(I use about 6 per layer-one in each corner of the pan and the other two in the middle), cheese.  Stop when you get about one inch from the top-end with cheese.  If there is extra sauce just freeze it for next time.  Bake 350 for 30 min.

Chicken Enchiladas
Mix in bowl- 1 lb. cooked chicken, cubed
2 cans worth of cr. soup mix, prepared


1/3 c. sour cream
 can of green chillies
cheddar
Use about half of mixture to fill flour tortillas.  Cover filled tortillas with rest of mix and cheese.  Bake 350 for 30 min.

Chicken and Stuffing
Mix up instant potatoes, {or use fresh or leftover mashed potatoes} and spread in bottom of a 9X13 pan.  In one bowl mix stuffing and 1  1/2 C. water and set aside for 5 min.
  In another bowl mix -1 lb. cooked chicken, cubed
2 cans worth of cr. soup mix, prepared
1 C. sour Cream.  
Spread chicken mixture on top of potatoes and top with stuffing.  Bake 350, 30 min.

Poppyseed Chicken
Cook rice-a-roni or 1 cup rice(2 cups prepared).  When cooked add 1 can cream of chicken soup, 1 cup sour cream and chicken.  Pour in 9 X 13 pan.  Use a glass bowl to melt 1 c. margarine or butter.  Crunch two rows of Ritz type crackers and pour in (I don't open the  package, hold one end of the row in one hand and one end in the other  hand then push my two hands together compressing all of the crackers.  It crushes them and keeps it all in the bag.  I crush both, then open  both and pour them in at the same time so they soak up the butter equally, probably doesn't matter, but I am strange that way).  Stir in 1 Tablespoon of poppy seeds and spread crackers over rice mixture.  Bake 350, 30 min.

Chicken Curry
1 lb. cooked chicken, cubed
2 cans worth of cr. soup mix, prepared


 1 1/2 c. - 2 c. shredded cheese
1 tablespoon curry
1 tablespoon lemon juice
Mix in a baking dish that has the higher sides.  Cover with lid and bake 350, 30 min.  Serve over rice.

Crock Pot Chicken
2 cans worth of cr. soup mix, prepared
one package or 8 oz cream cheese
tablespoons ranch dip/dressing mix
Mix together.  You can heat this up on the stove, stir in canned chicken and eat over noodles without using the crock pot, or add 2-3 chicken breasts not cooked and bake on high four hours.

Tatertot Casserole
Line bottom of 9x13 pan with tatertots.  Mix 2 cans worth of cr. soup mix, prepared and pint or pound of cooked hamburger.  Spread on top of tots.  Cover with cheese or leave off to reduce calories.  350, 30 min.

Stroganoff
2 cans worth of cr. soup mix, prepared
1 c. sour cream
one packet
onion soup mix
1 pint or pound of cooked hamburger
Heat and serve over noodles.  You can make this casserole style, pour cooked noodles in pan, cover with sauce and freeze.

2 comments:

  1. So this is brilliant but I am a little confused. In the smaller batch you say "1/4 c. low-sodium chicken" Chicken what?
    I can't wait to make some. Since I have been eating healthier, I refuse to use cream soups. I think I would be willing to use this!

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    Replies
    1. Thanks Ashley. I need to start posting in the daylight hours. I might actually catch those things on my read-throughs. Feel free to let me know about any other slip-ups PLEASE! It is always great to read something that has been out for weeks and find out it has a terrible type-o in it ;0}

      As far as the soup mix, if you compare it totally to the canned soup, it is not totally the same. I can say that my family never realized I had switched. It is a tad thinner, but for how much healthier and cheaper it is, it is fabulous! I think that it is even considered Gluten free since you use cornstarch instead of flower, but I can say that for 100% certainty.

      Miss you!
      Vanessa

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