If you grew up in a time when Mom made dinner by reaching for a can of Cream of Something soup to make a favorite casserole like me, there are times when I actually long for the comfort those nutritional disasters can afford. About a month ago, I heard there was a Clean(ish) recipe to replace whatever Campbell's Cream of Whatever soup can in your favorite recipe with a powdered version. I was intrigued, and set about finding it. Last weekend, I finally did - at the One Good Thing By Jillee blog. Her blog is a mash of clever things for re purposing, crafts, and DIY.
Because this contains instant chicken bullion - which by its very nature is essentially salt - this is a recipe to be used sparingly for the conscientious Clean Eater. If you've had a good day salt wise, have this mix in your casserole at night with a clear mind. Had a little more salt than maybe you should have during the day? Be mindful this might be something to have for another day.
This recipe can also be fiddled with to have it more closely resemble the Cream of X soup you're using it for. Cream of Celery soup? Just add a touch of celery powder or ( easy on the ) celery salt. Cream of Mushroom? Buy dried mushroom and grate them into the mixture just before adding water to the powder.
Soup or Sauce [S.O.S.] Mix
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.
#1 It’s G L U T E N – F R E E! It’s incredibly frustrating how many canned soups have gluten in them!!! It’s also FAT-FREE!
#2 It’s H O M E M A D E with 4 simple ingredients that you can PRONOUNCE! (I bet you even have them somewhere in your kitchen right now.)
#3 It’s S I M P L E. (Took me about 3 minutes to mix up a batch)
#4 It’s C H E A P! Each mix contains the equivalent of 9 cans of cream soup! And all you are adding to it is WATER!
To substitute for 1 can of cream soupCombine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.Cook and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup.
Thanks to One Good Thing By Jillee for both the recipe and the picture!