My dear farmgirl friend gave me a huge amount of mushrooms today which I am dehydrating. I began to wonder about making homemade cream of mushroom soup. I seem to use alot of it in the winter for casseroles and crockpot recipes.
After consulting my trusty The Complete Tightwad Gazette
which is one of my favorite frugal and homemade resources I found this recipe for cream soup mix...
- 2 Cups dry milk
- 1 1/4 Cups cornstarch, or 2 1/2 Cups flour
- 1/4 Cup chicken bouillon powder
- 2 T dried onion flakes
- 1/2 teaspoon pepper
- 1 teaspoon thyme (optional)
- 1 teaspoon basil (optional)
Mix all ingredients, and store in 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.
I am assuming I can delete the chicken bouillon or reduce it and add dried mushrooms. I think I might add garlic powder to the mix.
I compared this recipe to the ingredients on the back of a store canned cream of mushroom soup and it is quite the chemical cocktail. I am sure it is more expensive as well.