Basic Cream Soup Mix

This past week I attended a class on "Soups & Artisan Breads".  When we (The Advisory Board for USU Extension Classes) were planning the upcoming classes for 2010, each of us on the board were really excited for this class.  A guest chef, Chef Adalberto Diaz Labrada, from the UVU Culinary Institute came and taught us.  It was phenomonal!!  I have never done true "artisan" breads, so this was quite a treat.  As much of a treat for me, however, was getting the recipes for each of the soups.  Each soup is made from food storage ingredients that can be made up ahead of time and packaged in a canning jar, airtight container, or a ziplok bag.

Basic Cream Soup Mix
2 cups powdered non-instant, non-fat dry milk (the kind that the LDS cannery sells works GREAT)
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 TB dehydrated onion or vegetable flakes
2 tsp Italian Seasonings (or a combination of your favorite seasonings)
Optional: 1/2 cup mashed potato flakes

Directions:
Combine all ingredients and store in closed plastic bag or air tight container until ready to use.  It does not need to be refrigerated.

Yield: Equal to 9 cans of cream soup

To substitute for 1 can of cream soup:
Combine 1/3 cup of dry mix with 1 1/4 cups cold water.  Cook and stir on stove top or in microwave until thickened.  Add thickened mixture to casseroles as you would a can of soup.

Creamed Soup Adaptations:
Add any of the following ingredients for a delicious soup:

Potato:  to cooked soup, add 1 cup cooked potato cubes
Mushroom: to cooked soup, add 1 (4 oz) can mushrooms
Tomato:  Heat 2 cups tomato sauce; do not boil.  Slowly add warmed tomato sauce to cooked soup with a whisk.  This will help control curdling.
Broccoli Cheese:  Combine dried soup mix with 1/3 cup fresh or frozen broccoli and water.  Cook and stir until thickened.  Add 1 cup grated cheese and mix until well blended.

(Adapted from: SOS Soups or Sauces, Proctor, D. & Serfustini, E., online publication: http://extension.usu.edu/fsne/files/uploads/recipes/soup%20or%20Sauce%20Book.pdf)

Basic Cream Soup with Potato (cheese and bacon too!)  It was really, really good.

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