My Thrifty Hint -- Homemade Cream Soup
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!
*smiles*
debbi
