Saturday, August 2, 2014

Food Storage Tip: 20 Cans of Condensed Soup (Mix) in 15 Minutes

Credit for the recipe goes to 1orangegiraffe! Check out the original blog post, here.

Hey there! I have a helpful prepping/frugal living post for you today. A project that you can finish in about 15 minutes. Let's make about 20 cans of "Cream of  . . ." soup mix for a fraction of the cost. And? With arguably healthier ingredients and better taste, too.


Download and print up these little labels.

Tape them on the outside of an empty, clean jar about the size of the Hoody's peanut or Kirkland brand Cashew jar, like these.

Mix up these ingredients in a bowl with a whisk. Triple this recipe to fill the jar and to get the equivalent of 20 cans of "cream of . . . soup" mix:

  • 3/4 cup cornstarch

  • **1/4 cup chicken, beef, or veggie bouillon - OR you can leave this ingredient out, like I did (read on to see why)**
  •  4 Tablespoons freeze dried minced onions (I use the LDS cannery's dehydrated onions)

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme (can also sub in parsley for thyme, both are good)

  • 1 teaspoon pepper
Dump the mix in the jar. Close the lid. Pat yourself on the back because you are one skilled, prepping, frugal housewife maven! That's how I felt when I did this this morning anyways. :)

 Please note - I leave out the boullion in my recipe:

My go-to bouillon substitute is this chicken base from Costco. It is FANTASTIC! I love that it doesn't have any MSG in it, and it is made with all organic, healthy, recognizable ingredients. So, I will use this instead of the cubes or dry bouillon. If you want a dry chicken bouillon that is MSG-free, sells one. I have one of those in my food storage for longer keeping (5 years). I have sampled it, and it is also very good. But, for now - my heart and stomach are devoted to this little guy:

When you need a can of "Cream of . . ." Soup in recipe, just whisk in 1/3 cup of the dry mix with 1 1/4 cup of water and either a dallop of the organic base of your choice OR 2 tsp. of bouillon powder and heat until thickened. Notice that doing the mix like this, it frees you up to flavor the soup mix as veggie, chicken or beef at the time of cooking. That's kind of nice, too, don't you think?

Happy Friday, Friends! More "prepping" posts coming your way, very soon. Almost finished with my favorite food storage recipes document. I'll blog it when it is perfect for you to print.

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