I don’t know about you, but I’ve been on the journey to eat better. I’ve smaked a few walls along the way, one being the incessant use of premade ingredients in recipes. Recipes that call for “a package of crescent rolls” or “a can of cream of mushroom soup” drive me crazy and make me feel quite limited when it comes to cullinary adventures.
Since we secured a years worth of local, grass fed, organic ground beef recently I’ve been exploring many ground beef recipes, predominatly casseroles. Problem is they all call for those darn cans of condensed soup!
I’ve stumbled across a variety of recipes for dry, condensed soup mix… but most call for powdered bullion which often contains MSG and loads of salt so I altered the basic recipe.
The concept of dry, condensed soup mix is, it is a dry mix that substitutes for cream of [whatever] soup in a recipeIt is much less expensive than buying a can of soup, you’ll have complete control over the ingrediens used and can omit those pesky flavor enhancers and preservatives too!
The recipe posted below is just for once batch of mix (aka the substitue equivalent of 1 can of soup mix). Try it and if you like it, it’s good! Then consider making a large container of it for your pantry for ultimate convenience.
Cream of [whatever] condensed soup mix. A dry, homemade, wholesome recipe
  • 1 cup non-fat dried milk (organic if possible)
  • 3/4 cup cornstarch or arrowroot (as cornstarch is usually GMO containing)
  • 4 Tablespoons freeze dried minced onions
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
  • 1 teaspoon pepper
Combine dry mix with 1 1/4 cups homemade bone broth/ stock or vegitable broth. 2 cups + 3 teaspoons of dry mix adds to 1 1/4 cups liquid broth.
OR
Combine dry mix with 1/4 cup your choice bouillon (check their ingredients for MSG and yucky preservatives! If you have cubes you have to smash them up first) with 1 1/4 cups water. 2 1/4 cups + 3 teaspoons of dry mix adds to 1 1/4 cups liquid broth.
Heat the mixture so dry ingredients are dissolved and thickened. Then add them to the recipe you are using.
For a bulk container of mix, keep it in the pantry with instructions and/ or this recipe attached. When you are making your bone broth, can or freeze 1 1/4 cup containers specifically for use in this recipe for added convenience.
Note: homemade bone broth is the best (most nutritious) way to go since you’ll get many more minerals and nutrients than you would in using dry or cubed bouillon.