Cream Soup Base

Dining on a Dime, p. 115

Just as with the Taco Seasoning recipe, I am in love with this recipe.  It's a new Pantry Essential in my kitchen.  The "Cream Soup Base" is actually what caused me to purchase my first box of dry milk and realize what an amazing thing it is!  More on that in a later post.  :-)  The great things about having Cream Soup Base in your pantry are... the same great things as having taco seasoning!  You never get home from the grocery store and find you forgot to get cream of _______ soup.  There are no mystery ingredients from factories.  You can put whatever you want in it to go with the dish you are making: mushrooms for cream of mushroom, celery for cream of celery, or nothing and it becomes a foundation for the dish's flavor to build upon.  And it smells good, too!

2 cups dry milk
1 1/4 cups cornstarch or 2 1/2 cups flour
1/4 cup chicken bouillon powder
2 Tbs dried onion flakes
1/2 tsp pepper
1 tsp thyme (optional)
1 tsp basil (optional)

Mix all ingredients and store in an airtight container.  If the mix is made with cornstarch, add 1/3 cup mix to 1 1/4 cups water; if made with flour, add 1/2 cup mix to 1 1/4 cups water.  This makes a concentrated casserole consistency.  For soup consistency, double the water.


Note:  I realized after a while that you have to either stove-heat or microwave the mix/water until it thickens before you add it to your recipe.  It still tastes good if you don't, but your dish won't be as thick 'n creamy.  Also, if you only have chicken bouillon cubes, just put enough in a ziploc and crush them to get 1/4 cup.  I bet you could use beef bouillon if you prefer that kind of Cream Soup Base.