This mix has become a staple in my kitchen. Not only can I control what goes into this mix, I now know what is going into my casseroles, soups, and skillet dinners. Loving it!
This has been floating around for years, but, being Erica, I have made a couple changes. I swapped out half of the corn starch for flour. Now it thickens more quickly and doesn't separate if I bake it in a casserole in the oven. Happy Cooking!
Basic Soup Mix
2 cups powdered non-fat dry milk
1/2 cup corn starch
1/4 cup flour
1/c cup instant chicken bouillon*
2 Tablespoons dried onion flakes
2 teaspoons Italian Seasoning
Combine all ingredients in a container. Mix well. Equal to 9 cans of cream soup.
How to Use Soup Mix
To substitute for 1 can of condensed cream soup (before you add the liquid to the stuff in the can)
Combine 1/3 cup dry mix with 1 1/4 cup COLD water (cold helps reduce/eliminate clumping)
Cook and stir over medium heat until thickened. Add thickened soup to any recipe as you would a can of cream soup.
*be sure to read your bouillon label so you know what is in it. Can be omitted if desired.