Tuesday, April 19, 2016

Condensed Cream Soup Mix


For each batch, you’ll need one quart jar and one pint jar to store. It’ll store on the pantry shelf up to a year.

4 cups instant non-fat dry milk
1 1/2 cups cornstarch
1/2 cup chicken or beef bouillon granules
1/3 cup dry minced onions
2 teaspoons mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon Hot Shot (red and black pepper blend)

This equals 18 cans of condensed cream of chicken or cream of beef soup! Stored in two jars! I’m so excited.

To reconstitute (equal to one 10.5-ounce can of condensed cream soup), combine 1/3 cup mix and 1 1/4 cups water, either using a small saucepan on the stove or a microwave-safe bowl; cook and stir till mixture thickens.

I labeled the jars and noted the directions to reconstitute the mix right on the lid. This batch of cream of chicken mix and another of cream of beef is equal to 36 cans of soup!
Found at http://chickensintheroad.com/living/on-an-early-autumn-weekend/

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