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| CASSEROLE SOUP MIX | |
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This recipe for homemade soup mix can be used in place of canned condensed soups such as cream of mushroom, cream of celery or cream of chicken called for in many casserole recipes. Extra flavor and quality can be had by substituting low sodium soup base for chicken bouillon when the soup is reconstituted. This will allow for additional variations, such as using beef or vegetable flavorings instead of the chicken flavoring of the basic soup mix. Soup base is a concentrated and condensed soup stock available at restaurant supply stores and by mail order. Corn starch may be replaced with modified food starch or potato starch, which has less of a tendency to lump and often has the ability to thicken cold liquids. Adjust the seasonings to taste; we prefer smaller amounts of thyme and basil and we add a pinch of garlic and onion (powder or fresh). Of course, if you have a blender and fresh fruits available, fresh vegetable puree can be added. Basic Casserole Soup Mix: 2 c. non-fat dry milk crystals 3/4 c. cornstarch 1/4 c. Instant chicken bouillon 2 tbsp. dried onion flakes 1 tsp. dried thyme, crushed (optional) 1 tsp. dried basil, crushed 1 tsp. pepper butter Combine all ingredients and store in an airtight container. To use a substitute for one 10-1/2 ounce can condensed soup, mix 1/3 cup of dry mix with 1-1/4 cup water in saucepan. Cook and stir until thickened. Add 1 tablespoon butter, if desired. butter adds 11.5 grams of fat. Cooks Tip: We prefer to use low-sodium bouillon powder which we feel has extra flavor and less sodium in the bargain. Yield: Enough mix to substitute 9 cans condensed soup. Comparison of commercial condensed soup and homemade substitute:  Optional Additions: Enhancements to the basic mix should be added at the last minute when making up the soup for your casserole. Dehydrated vegetable powders may be kept on hand to flavor the basic soup mix; mushroom powder for mushroom soup, celery powder for celery soup, tomato powder for tomato soup, etc. Adding these extras to enhance the soup is entirely optional, and the flavorings should not be added to the basic soup mix, but may be added when making the soup up for your recipe, if desired. You can make your own mushroom powder by processing dehydrated mushrooms in the food processor. The same can be done to make vegetable powder. Keep these in an airtight container, separate from the mix until ready to use, since they will absorb moisture from the air readily. Low sodium soup base is available at most restaurant supply stores and online in chicken, beef and vegetable flavors. Submitted by: CM | |
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recipe reviewsAny kind of non-fat dry (or even dry whole milk) may be used for this recipe. If you use dry whole milk it won't keep as long as non-fat dry milk.
Hope this helps!
-- CM
I would add the mushroom powder when I make up the soup (at the last minute). You can use, as Italians say, "just enough" to make the soup taste as you like it.
If you prefer, you can make your own mushroom powder by processing dehydrated mushrooms in a food processor. It's important that they be perfectly dry, so if you've had them stored in a container that isn't airtight, put them in the oven for 20 minutes or so at 200-225°F. They will absorb moisture rapidly, so its best to vacuum pack, if possible.
You can also make your own vegetable powder by processing dehydrated vegetables in the same way.
-- CM
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