Ingredients
Equipment
Method
- In a large bowl, combine powdered milk, cornstarch, chicken bouillon powder, onion powder, and black pepper.
- Whisk thoroughly until all ingredients are fully incorporated with no clumps or dry pockets.
- Transfer the mixture to an airtight container for storage.
- To prepare one can equivalent (10.5 oz) of condensed soup: In a small saucepan, whisk together ⅓ cup of the dry mix with 1 cup cold water or broth until smooth.
- Heat over medium heat, whisking frequently, until the mixture bubbles and thickens, about 2-3 minutes.
- Remove from heat and allow to cool slightly. The mixture will continue to thicken as it cools.
- Use immediately in your recipe or refrigerate for later use.
Nutrition
Notes
For cream of chicken soup, use chicken broth when preparing and add cooked, chopped chicken. For cream of mushroom, sauté mushrooms and add to the prepared base. For cream of celery, sauté minced celery with a pinch of celery seed before adding to the mix.
If your prepared soup is too thick, whisk in additional liquid. If too thin, either simmer longer or add a small amount of additional dry mix whisked with cold water.
Store the dry mix in a cool, dry place away from moisture for up to 6 months. Always use cold liquid when preparing to prevent lumps from forming.
For a microwave preparation method, whisk the mix and liquid in a large microwave-safe bowl, heat for 60-90 seconds, whisk again, then continue heating in 30-second intervals until thickened.