My Thrifty Hint -- Homemade Cream Soup
Recently, I was making my favorite Chicken Pot Pie, when half-way through I discovered that I was out of cream of chicken soup. OH NO! Supper was scheduled in less than an hour...just enough time to finish the potpie and bake it. Certainly not enough time to run to the store!
So...what to do? I pulled out one of my favorite books:
My mother gave this book to me many years ago, and it has saved my hide many times since, lol!
Back to the cream of chicken soup...or lack thereof!
I opened up to cream soup, and guess what?? Instead of "replace with sour cream" or something of that nature, I found a recipe for cream soup. YAY!
GWEN'S CREAM SOUP MIX
2 cups instant non-fat dry milk
3/4 cups cornstarch
1/4 cups instant chicken bouillon
2 T dried onion flakes
1/2 tsp pepper
1 tsp basil, optional
1 tsp thyme, optional
Combine all ingredients (I mixed mine in a gallon size zipper-type bag). Mix well. This mix makes three cups--equal to 9 cans (10-1/2 oz) cream soup.
To make the equivalent of one can of soup, combine 1/3 cup of mix with 1-1/4 cups boiling water in a pan and stir over low heat until thick. (My method: Whisk 1/3 cup mix and 1/4 cup COLD water. Set aside. In saucepan, bring remaining 1 cup of water to a boil. Whisk in cold water mixture. Stir until smooth and thick.)
Now, I am not a fan of dry milk powder in anything, so I was skeptical at first. But, since I was in a pinch, I tried it! And, honestly, I could not tell the difference in my pot pie.
Considering that I bought my dry milk at a discount store and my chicken bouillon powder for less than 50 cents, this was very economical!
Needless to say, when I shopped for groceries this past week, I rolled right past the cream of soup.
I hope you will head over to Totally Temberton and join in her Thrifty Thursday meme. Maybe you will learn a few hints that will save your favorite dinner, lol!