| T O P I C R E V I E W |
| suethequilter |
Posted - Dec 13 2007 : 06:14:56 AM
there are so many recipies that call for canned cream soup. however, We are trying to get away from using food from a can.
Has anyone out there tried to make a condensed cream soup from scratch? Would making a really thick white sauce work? If so how is it seasoned?
life is good |
| 6 L A T E S T R E P L I E S (Newest First) |
| suethequilter |
Posted - Dec 15 2007 : 2:09:44 PM
toni,
I mixed up a batch of your cream soup mix yesterday. I followed the directions using 1/2c. mix with 2c water I cooked it,stirring, until it got as thick as it was going to get. I was the consistancy of soup not the very thick cream soup right out of the can, which I was looking for. It did however taste wonderful! I had it for lunch.
After lunch I tweeked the directions and it came out just like I wanted. I used 1/2c. mix, adding an extra 1/2 tablespoon cornstartch. I added 3/4c. water, figuring that I could add more if it thickened too much, but it came out just right. It looked like the soup as it comes right out of the can. Even better, it had a better taste. I had mix for 5 more recipies so I added the extra cornstartch needed, so I'm good to go and won't have to buy cream soup in a can again. Oh yes, I also added a little garlic powder.
Thanks so much for your recipe!!
life is good |
| lovelady |
Posted - Dec 13 2007 : 1:46:11 PM
Okay, here is the one that I found. It was in the Made From Scratch book and the recipe was from Peggy Salaets of Nampa, Idaho. Hmm, another good thing from Idaho. ;) It is basically the same as the Farmgirl one, just a bit different in proportions.
Cream Soup Base:
2 C. powdered milk
3/4 C. cornstarch
1/4 C. chicken bouillon granules
2 tsp dried onion flakes
2 tsp. pepper
2 tsp dried basil
2 tsp dried thyme
Shake all ingredients together in airtight container. Stir 1/2 C. soup base in 2 cups water to equal one can cream soup. This recipe equals 7 cans of cream soup.
Please report back on what you decide. I think I may try this, myself. Good idea, Susan! |
| suethequilter |
Posted - Dec 13 2007 : 11:43:54 AM
thanks for replying so soon. Toni, I'd like that recipe from gooseberry patch if you can find it.
Georga, thanks for the recipe you posted. I'm going to try it this weekend. I'll let you all know how it turns out.
life is good |
| Georgia |
Posted - Dec 13 2007 : 08:21:12 AM
here is one from the Farmgirl conection cookbook. It goes like this.
Dry Cream Soup Mix, "A cream soup mix that can eaisly be made Dairy Free. Good to eat on its own, or to put in your favorite recipe calling for cream soup.
1 cup non-fat powered milk (or replace with soy milk powder for a dairy free option), 1 Tablespoon onion flakes, 2 Tablespoons cornstarch, 2 Tablespoons chicken bouillion, 1/2 tsp. dried thyme, 1/4 tsp dried basil, 1/4 tsp black pepper.
Combine mix ingredients. To make soup, add 2 cups water. Cook over medium heat, stirring constantly until thick.
Let me know if you try it and how it works, I'm looking for the same thing you are.
dreamer |
| KYgurlsrbest |
Posted - Dec 13 2007 : 07:42:11 AM
I think you could manipulate a white sauce, however, I probably wouldn't make it too thick. That's how I make my macaroni and cheese, with a white sauce, that I then stir grated fresh cheese into. Gosh, now that I think of it, I do alot with a white sauce! I even made potato soup last night with a white sauce....
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| lovelady |
Posted - Dec 13 2007 : 07:25:39 AM
I have seen a recipe in a Gooseberry Patch cookbook for a powdered version of the cream soups. I will try to find it today if you would like. It seems like one batch of the stuff was equivalent to 7 or 8 cans of soup. I'm sure it would be much more economical thsn buying the cans, and healthier, too. Good luck!
Toni |
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