Ever since I watched an episode (well part of it… I missed the end where the recipe was, of course) of a “Good Eats” program on the food network about casseroles and how terrible it is to use condensed “cream of whatever” soup in them, I’ve hated using them in my cooking. But I still do…
I just can’t get over the “convenience” of it. Ha! And since I didn’t see the end of the show, I don’t know what he used instead. I don’t used creamed soups a lot, but there are dishes that I use it for. The easy potato soup I love! Over slow-cooked beef roast! And, of course, the various and sundry casseroles. I don’t make casseroles very much, but I came across a couple recipes recently that I think I’d like to try.
Anyway, all of that to say that the other day while browsing on pinterest, I discovered a recipe for “Cream of Something Soup Mix.” Wow! I decided right away to make some, and since I was going to the store the next day, I got what I needed. I actually had most of the ingredients on hand so it all worked out well. I made a double batch of the mix, because I figure if you’re going to make a mess, you might as well have 2x as long before you have to do it again! 😉 It’s really not a messy recipe, but I make anything that’s kinda powdery a mess, unfortunately.
The mix smells yummy, and I’m pretty interested to see how it works! I’m a little doubtful of how it will do in the potato soup, because I like to use cream of celery in it. Maybe if I add some finely cut fresh celery or some celery salt it’ll still have the flavor. 🙂 But for casseroles I think this mix is going to be perfect! I’m so thrilled!! Even if I didn’t get all the advice from Alton Brown, I still managed to find an “unprocessed” way of making the ingredients I need. Oh, and this is supposed to be much cheaper than buying condensed soups as well. Always a nice perk!
So in case you’ve decided to give it a go as well, here’s the recipe! Let me know if you use it and your “verdict.” 🙂
Cream of “something” soup recipe
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon cubes
4 Tablespoons freeze dried minced onions
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)