Kitchen Project: DIY Cream of Anything Soup Mix

Most days, it's a lonely lunch time for me.  I do not enjoy cooking for one, and I'd be just as content eating a sandwich instead.  I am only eager to cook if it's for the entire family, so the big cooking production always happen come dinner time. There are days, like when it's rainy, when I want a cup of soup to go with that plate of food.   But I am not willing to go slave in the kitchen just for a cup of soup.  Thankfully, I have now found a quick fix solution for anytime the soup craving sets in.

It is so easy to make, and so tasty that I do feel like patting myself on the back.:)  It is a DIY dry mix that you just add with water every time you need cream soup (think Campbells cream of mushroom and the like). 

Incidentally, when I first came across this on the net, I had just made a fresh batch of my home-made celery salt.  So instead of suing the bouillon specified on the original recipe, I just substituted with 2 tablespoonful of my homemade celery salt.  The DIY celery salt is another kitchen project that has turned into a routine already whenever there are celery leaves available.   I have used it to make baked eggs, minestrone and a whole lot more .


DIY Cream of Anything Soup Mix
Recipe found via Pinterest, inspired by pinner: One Orange Giraffe

1 cup non-fat powdered milk

3/4 cup cornstarch

1/4 cup bouillon/seasoning granules (if you have cubes you have to smash them up, or you can also substitute this, like I did, with 2 tablespoons of celery salt)
2 tablespoons onion powder

1 teaspoon dried basil

1 teaspoon dried thyme
1 teaspoon pepper

To make mix:  Just dump in everything in a bowl, and mix them up properly.  Store in a tightly sealed container, and it will keep for several months.  I keep mine inside the refrigerator since the celery salt is homemade so I just want to extend shelf life.

To cook: combine 1/3-cup mix and 1-1/4 cups cool water in a small saucepan. Do not use hot water as it will cause the cornstarch to lump up.  Stir it well and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom or Celery or Chicken Soup.

You can use the mix as is, or you can use it as a base for making cream of mushroom, just add fresh mushroom), or whatever you want to make a cream of.  I have also used it to flavor the white sauce of my lasagna and baked pastas.

I just love it that the Phenomenal Papa thinks the world of me whenever I serve this for breakfast.  He doesn't know the story behind is that I really ran out of breakfast ideas, and all I have in the kitchen are days old ciabatta.  The crusty bread is a perfect mix for this cream soup.I just make this mix as is, and top with freshly picked thyme, reheat the ciabatta in the oven... breakfast is served in less than 5 minutes!:)

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