Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Dry Cream Soup Mix
By Chrissie Owens
Adapted from Taste of Home
2 cups dry milk powder (noninstant is preferred)
¾ cup organic cornstarch (to avoid GMOs)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon black pepper
Mix all ingredients together with a whisk. Store in an airtight container. I then divide dry mix into individual packets of 1/3 cup dry mix each, Add additions for each, and seal.
To make into soup, combine
1/3 cup dry mix with
1 ¼ cups water
in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool. This amount = 1 can condensed cream of soup.
For Cream of Chicken Soup:
use 1 ¼ cups chicken broth instead of water. (I add 1/4 tsp rosemary)
For Cream of Mushroom Soup:
use water; add ¼ cup diced, cooked mushrooms to soup after it thickens. OR add 2 tablespoons dried mushroom (s) of your choice, when cooking add a dash of dry sherry or cognac to taste)
For Cream of Celery Soup:
use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.
for Cream of Shrimp
add 1 Tablespoon dried powdered shrimp to each individual soup packet
for Cream of Cheddar Soup
add 2 Tablespoons powdered cheddar (or any other cheese) or more to taste to each soup packet
for Cream of Tomato Soup
add powdered tomato (good use for those tomato peels and scraps you dried) to each packet use any broth you canned (venison/pheasant/duck/lobster/quail/etc to make it into an instant cream of * soup add 1 Tablespoon dried thinly sliced leeks to each soup packet