Cream of Anything Soup Mix

Yeah, so I'm allergic to a lot of things. A LOT of things. And it pretty much sucks. Do you know how hard it is to make a casserole when you can't have canned soup?

And then I found this recipe.

*Heaven!*

I found it on THIS blog, and I have no idea where it originated.... er... originally.

But it is a life saver for me!

Also I must say, that even without all my food problems, I would still choose this over canned cream soup. First, it's pennies on the dollar compared to the canned stuff. So cheap to make! And it only has a few ingredients, so you know exactly what you're eating... no chemicals and stuff you can't pronounce. But most important to me, is the taste. I mean, being healthy and frugal is great and all, but if it tastes like cardboard then no thanks! But this is so good! Tastes SO MUCH BETTER than the canned soup. For serious.

Try it out.

You won't regret it.

(Also, if you're into emergency preparedness and food storage, this is an AWESOME thing to plan on having. All the ingredients can easily be found in a long term storage package.)

2 cups powdered milk

3/4 cup cornstarch

1/4 cup chicken bouillon granules

2 tsp Italian seasoning

Mix it together and store in a plastic or glass container.

To make it into soup:

1 1/4 cup cold water

1/3 cup of dry mix

Whisk it together over medium-high heat until it thickens. The key is to use cold water, so that the cornstarch will dissolve all the way before you even turn on the stovetop. Then just keep whisking (to keep the other ingredients from falling to the bottom of the pan and burning), just like you're making gravy. You don't want lumps, so whisk away. The longer/hotter you cook it, the thicker it will get.

Substitute that amount of mix for one 10 3/4oz can of condensed soup in recipes. Or you can eat it straight, just how it is. Delicious! Only, don't thicken it so much if you're just eating it. You don't want goo.

So I just use my own Italian seasoning when making this. But you could also buy the little packets. In fact, you don't officially have to add the spice at all, it just makes it better.

But that's the beauty of this recipe. You can make it however you want it.

Want cream of potato soup? Add potatoes and different spices. Want cheese soup? Add some grated cheese (I love sharp cheddar!) while you're whisking away until it incorporates with the soup. Want a sauce for salisbury steak? Use beef bouillon granules instead of chicken, or just add some worcestershire sauce and smoke flavoring.

Try it out, you won't be sorry...