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Homemade Condensed Soup Mix keeps in the pantry for up to a year and each batch makes the equivalent of 9 cans of condensed soup. Perfect for crock pot cooking or anywhere you would use condensed cream soup mixes.
I dislike using condensed soup mixes from a can. I have a real aversion to it because they are so laden with salt and sometimes fat. So I have been working on a way I can create that same effect (particularly in crock pot cooking where these canned items seem to abound in many recipes) without resorting to canned condensed soup. Now I use this Homemade Condensed Soup Mix for everything. It’s easy to make and have on hand for those recipes requiring it.
Stored properly, this will keep in the pantry for up to a year and each batch makes the equivalent of 9 cans of the stuff you buy in the store. The non-fat dry milk can usually be found on the coffee and tea aisle. In my store, it is normally on the bottom shelf below the different flavored syrups and such for milk. It is most often sold marketed by “Carnation” but there are other store brands as well.
I originally tried to make this recipe first with flour but it’s too clumpy and did not work well when I added it to the water for reconstitution and so we had to switch to using it with cornstarch which makes a nice lump-free sauce. Cornstarch has to hit a certain (boil) temperature to begin to thicken but tests showed that this worked in my crockpot (which gets super hot) and so it is quite popular now for my crockpot cooking.
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Homemade Condensed Soup Mix keeps in the pantry for up to a year and each batch makes the equivalent of 9 cans of condensed soup. Perfect for crock pot cooking.
For the Dry Mix:
- 2 cups instant non-fat dry milk
- 3/4 cups cornstarch
- 1/8 cup dried minced onions
- 1/8 cup dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Added to the crock pot recipe individually:
- 1–1/2 tsp chicken, beef, mushroom, garlic, OR vegetable bouillon [See Notes 1,2]
- Prepare the dry mix: Mix all dry mix ingredients together and store in an airtight (mason) jar or lock and lock sealed plastic container.
- To reconstitute (equal to one 10.5-ounce can of condensed cream soup): combine 1/3 cup of the dry mix, 1-1/2 tsps bouillon flavor of choice, and 1 1/2 cups water to your crock pot recipe in place of EACH of the canned soups used in the recipe. If your recipe calls for more than 1 can of condensed soup, you will repeat step 2 for as many cans as the recipe calls for.
- Let it boil: Because this mix uses cornstarch, it must come to a boil to active the starch as a thickener. My crock pot gets extremely hot even on low and boils but you may do a test run to make sure your crock pot heats high enough to thicken the gravy mix. If not, you can also transfer it to the stove and bring it to a boil to thinken.
- I use the brand Better than Bouillon which has many flavors to choose from including garlic but it is a paste rather than a granule. Because of this, I leave the bouillon out of my base mixture and add it to the crock pot individually (using it per the package instructions) since the brand I use is a paste.
- As a mushroom soup replacement, I also chop up about 8 baby bella or button mushrooms and add them tothe crock stock. If you cannot find mushroom bouillon, you can replace it with vegetable bouillon.
- This recipe is easily doubled.
- Category: Soup
- Method: Blend
- Cuisine: American
Keywords: Homemade Condensed Soup Mix, homemade, easy, quick, crock pot, MSG free, family budget recipe.
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