Monday, November 19, 2012

Kitchen Project: DIY Cream of Anything Soup Mix


Most days, it's a lonely lunch time for me.  I do not enjoy cooking for one, and I'd be just as content eating a sandwich instead.  I am only eager to cook if it's for the entire family, so the big cooking production always happen come dinner time. There are days, like when it's rainy, when I want a cup of soup to go with that plate of food.   But I am not willing to go slave in the kitchen just for a cup of soup.  Thankfully, I have now found a quick fix solution for anytime the soup craving sets in.

It is so easy to make, and so tasty that I do feel like patting myself on the back.:)  It is a DIY dry mix that you just add with water every time you need cream soup (think Campbells cream of mushroom and the like). 

Incidentally, when I first came across this on the net, I had just made a fresh batch of my home-made celery salt.  So instead of suing the bouillon specified on the original recipe, I just substituted with 2 tablespoonful of my homemade celery salt.  The DIY celery salt is another kitchen project that has turned into a routine already whenever there are celery leaves available.   I have used it to make baked eggs, minestrone and a whole lot more .


DIY Cream of Anything Soup Mix
Recipe found via Pinterest, inspired by pinner: One Orange Giraffe

1 cup non-fat powdered milk
3/4 cup cornstarch
1/4 cup bouillon/seasoning granules (if you have cubes you have to smash them up, or you can also substitute this, like I did, with 2 tablespoons of celery salt)
2 tablespoons onion powder
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon pepper

To make mix:  Just dump in everything in a bowl, and mix them up properly.  Store in a tightly sealed container, and it will keep for several months.  I keep mine inside the refrigerator since the celery salt is homemade so I just want to extend shelf life.

To cook: combine 1/3-cup mix and 1-1/4 cups cool water in a small saucepan. Do not use hot water as it will cause the cornstarch to lump up.  Stir it well and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom or Celery or Chicken Soup.

You can use the mix as is, or you can use it as a base for making cream of mushroom, just add fresh mushroom), or whatever you want to make a cream of.  I have also used it to flavor the white sauce of my lasagna and baked pastas.

I just love it that the Phenomenal Papa thinks the world of me whenever I serve this for breakfast.  He doesn't know the story behind is that I really ran out of breakfast ideas, and all I have in the kitchen are days old ciabatta.  The crusty bread is a perfect mix for this cream soup.I just make this mix as is, and top with freshly picked thyme, reheat the ciabatta in the oven... breakfast is served in less than 5 minutes!:)

Thanks for reading "Our Phenomenal Life." If you subscribe to the blog via RSS feed or via email, you'll get new posts sent straight to you, for free!  Like this post? Subscribe here.

2 comments :

  1. This is perfect!!!! I will definitely be keeping this DIY recipe in my back pocket for a rainy day ;) It's always good to have a shortcut meal for those days, ya know!

    ReplyDelete
  2. Ang sosi naman ng brekfast niyo hahaha Kaya super happy si Phenomenal Papa ; )

    Ok naman experience niyo with Thai Bistro? I went there twice na, ok naman experience namin on both times! I can't say the same for Greeka Kouzina though. I updated my post already ; p

    xoxo
    MrsMartinez

    ReplyDelete