#Diy cream of soup mix base free#

Basically, cornstarch can be mixed with water to make a paste or slurry, which acts as a thickener for the soup. Veggie stock will make this a completely vegetarian soup, or you can use chicken stock if that’s not a concern. It’s OK to skip it, but we think it makes a wonderful addition. Add in any of the above optional ingredients. To use combine 1/3 cup mix with 1 cup of water. Combine and place in a storage container. This might sound odd, but nutmeg is a wonderful partner for cream-based soups like this! It adds a hint of warmth that is subtle but powerful. directions Measure all dry ingredients and place in a Ziploc Bag. Or, you can even make this with wild mushrooms for an even richer, headier mushroom flavor. You can use either cremini or white button, or a mixture of the two.

Here’s what you’ll need to make cream of mushroom soup from scratch: It’s indulgent, yes, but it’s also a much better alternative to processed food. Meanwhile, this mushroom soup recipe is built completely out of whole foods. Why? Because a lot of us grew up eating canned, condensed cream of mushroom soup and while we’ve got some pretty cozy memories around that canned stuff, it was loaded with sodium and unhealthy preservatives. I like the reduced-sodium “Better than Bouillon” brand but use Boullion.When we talk about the ingredients in our cream of mushroom soup recipe, we might also talk about what’s *not* in a pot of homemade mushroom soup. CHICKEN BASE: Using a base or bouillon gives a more concentrated chicken flavor.Nothing says you can’t use ground beef, leftover roast, or leftover pulled pork if you’re looking to make a cream sauce for biscuits. Plain leftover chicken is always a good choice. CHICKEN: Rotisserie chicken is my favorite.Magic Mix is super easy to make and will only take you 5-10 minutes to make a batch. SALT: Leave the salt out completely for a sodium-free version of this recipe. Apparently, it’s great for use as a base in all sorts of foods, including cream of soups, puddings, sauces, and more.WHITE PEPPER: Substitute black pepper or freshly ground pepper.Like evaporated milk, if you want a fresher taste, use fresh or frozen onions instead. CORNSTARCH: Using cornstarch to thicken this soup makes it gluten-free as opposed to using flour.Easy on the Budget: The per mason jar gift is low in cost but high flavor. Many recipes just require adding hot water. Especially if you gather all the ingredients and put together all the gifts in an afternoon. You can substitute any light vegetable oil for the avocado oil. Quick to make: The homemade gifts are quick to put together. VEGETABLE OIL: My vegetable oil of choice is avocado oil. Ingredients for Homemade Condensed Soup Base Recipe 2 tablespoon Butter 3 tablespoon All purpose flour 1/2 cup Chicken Broth 1/2 cup Low fat or fat free.This is your basic white sauce which you can use as is or add flavorings to. Ingredients 2 cups instant non-fat dry milk cup cornstarch cup instant granulated bouillon (ie: beef, chicken, veggie) 4 tablespoons freeze dried minced. Slowly whisk in the milk and heat while stirring. Cook over medium low heat for 2-3 minutes, stirring constantly. Also, evaporated milk is more stable with higher temperatures that may be present in casseroles. Sprinkle the flour over it and stir to incorporate. The cooked taste of evaporated milk comes closest. EVAPORATED MILK: The original goal with this recipe was to imitate Campbells.That makes the chicken base my first choice. Unfortunately, it would be best if you reduced the volume to get enough flavor causing this recipe to take way longer than 5 minutes.

Homemade chicken stock would taste better. Ingredients: 2 cups powdered nonfat milk 3/4 cup cornstarch 1/4 cup instant vegetable bouillon 2 Tbsp. I prefer it over bouillon cubes or store-bought chicken broth. The Better Than Bouillon chicken base pictured below is the primary source of chicken flavor. Whisk all ingredients together and microwave for 3 minutes or longer if you have a slow or older microwave.įor those who don’t do microwaves, cook it gently on the stove, frequently stirring until it thickens. But, of course, you will want to check the labels of the actual ingredients you use. If you care about such things, they are all gluten-free. So far, I’ve tackled condensed cream of mushroom, condensed cream of celery, and now, gluten-free cream of chicken soup.

You control the salt, the seasonings, and the freshness.

#Diy cream of soup mix base free#

Here are a few other common customizations (feel free to add more or less to your liking). Here is a quick way to make it yourself at home. The recipe below results in the cream of chicken soup base. Or perhaps it’s Thanksgiving eve, and you can’t find any in the pantry to make Aunt Bertha’s casserole. As an Amazon Associate, I earn from qualifying purchases.Īre you tired of “salt pills” that come packaged as condensed cream soups? Maybe they aren’t available where you live.