*~ Homemade mixes ~*

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Share all your homemade mixes recipes here ~

This is a recipe that we started in my Crock Pot Moms group.

Hey Mamas!  I know that this is not a crock pot recipe however, a TON of recipes for the crock pot call for cream of soups.  Carolyn found this recipe and I made it the other day for a casserole and I have to tell ya it was wonderful.  I was a little worried b/c a lot of recipes ask for undiluted soup, I didn't think it was going to be thick enough, but I was pleasantly surprised!  It was thick, if your using it as a "soup meal" you'd need more liquid in it.
     There are a couple of things that I'm loving about this recipe that I wanted to share with you~
     1. I just started WW and per serving with this is only 2 points for 1 cup.  I looked up canned cream of mushroom soup and for only 1 cup it's 4 points!  That alone I'm loving it lol.
     2. Carolyn and I figured out the cost of making this recipe.  I could only get a box of 10 envelopes of the dry milk (whole milk) which when all is said and done it makes 5 batches of the dry mix, making a total of 45 cans of soup, costing only $0.27 a CAN!  That's with paying about $8.00 for the powdered milk and then I added $4.00 more for what you need to reconstitute the soup.  I didn't figure in the veggies b/c you always have them on hand.
     How I made my mix ~  I put everything in except the bouillon.  I didn't have the granules all I have on hand are the cubes so, I took out what I needed to make one can and then in a baggie I smashed one chicken cube and then added it.  I was going to buy the instant bouillon next shopping trip but, I like adding it when needed b/c then I could put either beef or chicken when needed.  Also, I always use milk instead of water for soups so what I did was I used 1/2 cup of half & half and then 3/4 cup 2% milk.  It turned out GREAT!  Let us know what you think when & if you try it!  
 

Feb. 10, 2008 at 12:54 PM by chuckletushy
posted to Casserole Moms

here's an easy way to avoid the cost and sodium of the canned cream soups:

Make your own Cream of Whatever Soup Mix.

2 cups powdered milk 
3/4 cup cornstarch 
1/4 cup instant chicken bouillon 
2 tbsp dried onion flakes 
1 tsp basil leaves 
1 tsp thyme leaves 
pepper

Combine ingredients, stirring till evenly distributed. 
To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. (This is when to add the "flavor" for whichever soup you need). Heat and stir until it thickens. Use as you would the canned product. 
The dry mix makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. 
To make specific flavors add the following when you are heating the mix and the water.

"FLAVOR" LIST (these amounts are per "can")
Mushroom: add ½ cup finely chopped mushrooms. 
Celery: add ½ cup minced sauteed celery. 
Potato: add 1 cup cooked diced potatoes. 
Chicken: add ½ cup cooked chicken. 
Vegetable: add 3/4 cup cooked vegetables. 
Broccoli: add 1 cup cooked chopped broccoli

this is one i found online for only a one can replacement.

Home-Made Cream of Whatever Soup

2 Tbs butter

2 Tbs flour

1/4 tsp salt (optional)

1 cup milk
In a heavy saucepan, melt the butter.

Sprinkle the flour over it and stir to incorporate.

Cook over medium low heat for 2-3 minutes, stirring constantly.

Slowly whisk in the milk. This is when you would add whatever flavor from the above list.

**

You wrote on Mar. 16, 2008 at 5:22 PM

     Today when I made this for cream of mushroom soup I only used 1/4 cup of the dry mix to 1/2 cup 1/2 & 1/2 and 3/4 cup of milk.  I also put some extra garlic and onion powder as well as pepper.  Also 1 can of mushrooms diced.  The consistency was much better.  I was using this to make greenbean casserole and it calls for 3/4 cup milk I only used 1/2 cup of milk.  It came out nicely!  LOVE THIS RECIPE!!!  Thanks Carolyn so much for finding this for us!   

[dntbgmeb4cofe]

Homemade Dry Onion Soup Mix

NOTE: This is about equal to one of those boxed up envelopes.

4 teaspoons instant beef bouillon granules
 8 teaspoons dried minced onion
 1 teaspoon onion powder
 1/4 teaspoon seasoned pepper

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).

[dntbgmeb4cofe]

Chef Meg's Homemade Ricotta Cheese

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 39.1

• Total Fat: 2.2 g
• Cholesterol: 8.8 mg
• Sodium: 35.4 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.0 g
• Protein: 3.2 g

Ingredients

2 quarts 2% milk
2 1/2 c low-fat buttermilk

Directions

Line a strainer with 5 layers of cheesecloth or 3 cotton kitchen towels. 
Pour the milk and buttermilk into a non-reactive saucepan set over moderate heat. 
Insert a thermometer into the saucepan. 
Stir occasionally until the mixture reaches 170 degrees F. Do not allow the mixture to boil. 
Once the mixture reaches 170 degrees, stop stirring. 
Curds will begin to form. Allow the pan to remain on the heat until the mixture reaches 190 degrees. 
Remove from heat and place in your lined strainer. Allow to drain for 5 minutes. Bring up the ends of the cloth and twist to strain out any moisture that is left. Place in an airtight container for up to 5 days in the refrigerator. Makes 10 ounces.

Number of Servings: 10