Homemade Cream Style Soup Mix Food

CREAM OF ANYTHING SOUP MIX

Steps:

• Measure all ingredients and place in a bowl. Stir well. You can use a bullet style blender or a food processor to grind into a fine powder if you want. Store in a container with a lid until ready to use.
• When you need a can of soup, heat one cup of water on the stove. Add ⅓ cup dry mix. Cook over low heat until thick, stirring occasionally. I find that a whisk helps it mix better than using a spoon.
• If you want a specific kind of cream of something soup, add one of the following:--½ cup diced mushrooms--½ cup chopped broccoli--½ cup diced celery--½ cup shredded cheddar cheese--½ cup cooked, shredded or cubed chicken--½ cup diced tomatoes

CREAM SOUP MIX

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container., For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup. , For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.

CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
• Stir in the chicken and bring to a boil. Remove from the heat.
• Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

CREAM-STYLE SOUP MIX

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup. , In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. , For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. , Homemade Cream-Style Soup Mix may be used to prepare the following recipes: Grilled Chicken with Cream Sauce and Seafood Thermidor.

CREAM SOUP BASE

Steps:

• Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
• To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

HOMEMADE CREAM STYLE SOUP MIX

Steps:

• Combine all ingredients in a small bowl and store in an air tight container in a cool dry place.
• Use as a substitute for half of a can of canned creamsoup.
• In a microwave safe bowl, whisk 2/3 cup water and 3 Tablespoons of soup mix. Microwave on high 2-2 1/2 minutes or until thickened and bubbly, whisking occasionally.
• For mushroom add 1/4-1/2 cup sauteed mushrooms, For celery, add 1 sauteed celery rib.

HOMEMADE CREAM-STYLE SOUP MIX

Steps:

• In a food processor, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 cups., To prepare one batch of soup: In a microwave-safe bowl, whisk water and 6 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.

HOMEMADE CONDENSED CREAM SOUPS

Steps:

• Melt butter over in a small saucepan over medium heat. Add your "add-ins" and concentrated stock and cook for about 5 minutes. If your "add-ins" are veggies, cook them till they are soft.
• Whisk in the flour--this will be VERY thick.
• Slowly whisk in the water--again, this will be very thick--so you don't get lumps, then repeat with the milk or half-and-half. Continue cooking until mixture bubbles, then cook for 1 minute.
• Add salt and pepper--if desired. Remember you can always add that later.
• Use as-is wherever condensed cream soup is called for.
• To reconstitute and use as a soup, stir in 1 cup of milk or half-and-half.

HOMEMADE CREAM OF ANYTHING SOUP MIX

Steps:

• Measure ingredients and place directly into container that you are going to store the mix in. Shake well to combine.
• Store in a cool dark place, in an airtight container for up to 3 months, or in freezer for up to a year.

DRY CREAM SOUP MIX

Steps:

• Combine all ingredients and mix well.
• Place in a storage container with a tight-fitting lid and seal tightly.
• Store in a cool, dry place for up to 6 months.
• Stir or shake well before each use.
• To use as a substitute for one can condensed soup, mix 1/3 cup dry mix and 1 1/4 cup water.
• Stovetop:.
• Cook and stir with whisk until thickened.
• Microwave:.
• Using a large microwave safe bowl, cook on high 2-3 minutes, stirring with whisk every 30 seconds, until thick.

CREAM-STYLE SOUP MIX RECIPE

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Use as a substitute for half of a 10-3/4-ounce can of condensed cream of chicken, mushroom or celery soup.
• In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally.
• For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

HOMEMADE CREAM OF STYLE SOUP MIX - SUBSTITUTE

Steps:

• Combine all ingredients in an airtight container. Store in a cool dry place for up to a year.
• To use: for one can condensed cream of chicken soup, heat 1 1/3 cups water and 6 tablespoons of mix in a microwave safe bowl. Heat on high for 3-5 minutes or until thick and bubbly whisking occasionally.
• For mushroom soup, add 1/2 to 1 cup sautéed sliced mushrooms.
• For celery soup, add 1 sautéed chopped celery rib or 1/4 teaspoons celery salt.
• For 1/2 a can, divide measurements in half. This comes in handy when making half a recipe.

ALL-PURPOSE CREAM-STYLE SOUP BASE

Steps:

• Saute over low heat, herbs and spices, onions, carrot and celery til very, very soft in butter.
• Mash well or puree in blender or food chopper/processor.
• Stir in flour, cook, stirring for 2-3 minutes. Do not brown.
• In large pot, bring chicken broth and milk to a boil.
• Drop flour mixture in by spoonfulls, stirring, low-boil til thickened, stirring.
• *At this point, you can add whatever cooked ingredients your heart desires! Any cooked meats, sea food, vegetables, rice, etc.!
• Stir in cream, salt and pepper to taste. Remove from heat, stir in sour cream.

CREAM OF ANYTHING SOUP MIX

Steps:

• Measure all dry ingredients and place in a Ziploc Bag.
• Combine and place in a storage container.
• To use combine 1/3 cup mix with 1 cup of water.
• Add in any of the above optional ingredients.
• Cook over low heat until thickened.

HOMEMADE CREAM SOUP

Steps:

• NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. VARIATIONS: Mushroom Soup: Add 1/2 cup finely chopped mushrooms Celery Soup: Add 1/2 cup minced celery Potato Soup: Add 1 cup diced potatoes, cooked Chicken Soup: Add 1/2 cup diced chicken, cooked Vegetable Soup: Add 3/4 cup mixed vegetables, cooked Broccoli Soup: Add 1 cup chopped broccoli, cooked Asparagus Soup: Add 1 cup chopped asparagus, cooked

HOMEMADE CREAM-STYLE SOUP MIX

Steps:

• In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year.