Dry Cream Soup

This recipe is part of our Survival Soup series.

By Bev,

 

Dry Cream Soup

2 cups of dry milk, non-fat okay

¼ cup of chicken bouillon

¾ cup of corn starch

1 Tablespoons of dried onion

1 Teaspoon of dried thyme

1 Teaspoon of dried basil leaves

Salt and Pepper in the bag or after.

 

Makes of equivalent of 6-7 cans of “cream of” soup. You can add onion, chicken, mushrooms, potatoes about whatever you want to this basic recipe.

 

Combine ingredients in a large bowl and mix thoroughly – I like to use a whisk. Put into a tightly sealed bag or container. Store in a cool dry place, best if used within six months.

 

To make the equivalent of one can of soup, use 1/3 cup of the mix with about 1 ¼ cups of water. Heat over stove until thickened, whisking all the while. For the microwave it takes 1 to 3 minutes. Stop it at one minute intervals and stir.

 

For a casserole, you can use it dry and just add the appropriate amount of water.

 

This basic recipe can save you a lot of money over time, stores wonderfully, and can be dressed up or used as a base for numerous recipes.

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