Friday, October 19, 2012
Ok, so cream of chicken soup, cream of mushroom soup and cream of celery soup were hard for me to give up at first. Who am I kidding??? I wouldn't be writing this post if I had given them up 100%....right? Lol
But have you ever read the ingredients on a store bought can of "cream of" soup??? Good grief. What is 98% of the stuff in there?!?! Of course don't forget BPA from the can. Then I thought ok, I will go to the tetra pack organic cream of soups. Then again....nope. Aluminum from the lining of the tetra packs leaches into my soup. Nope. Not good. So, I went to the next step.....make my own cream of soup and freeze it. Talk about yum! But it does require some time in the kitchen and space in your freezer. Then I found this....a dry powder that you add water or broth to, bring to a boil, then add to the recipe you are preparing. Ok, so let's give this a try.
Most of the "condensed cream of" recipes call for bouillon. Bouillon is a tricky one. Conventional bouillon is full of MSG and other crap. Frontier even makes one that is organic. But after you read the list of ingredients, you think twice. I've heard about a safe bouillon paste but have not found it yet. So, I came up with this. I am open to feedback, so as you make and cook with these recipes feel free to comment below so we can learn from each other.
Here we go...........
Condensed Cream of Powder (this will make somewhere around 8 "cans" of soup)
2 cups organic valley dry milk
3/4 cup organic cornstarch (or arrowroot, tapioca starch or potato starch)
2 tablespoons organic minced onion (blend into a powder in your bullet, food processor or blender first)
1 tsp organic basil
1 tsp organic dried thyme (or organic parsley)
1 tsp pepper
Mix together and store in a glass jar in your refrigerator or freezer.
Cream of Soup
1/3 cup of your homemade powder
1 - 1 1/4 cup of broth or water (this is where I love to use my homemade chicken stock)
1 of the additions below
Place 1/3 cup of the dry Condensed Cream of Powder into a stainless steel sauce pan. Measure out 1 1/4 cup reverse osmosis water (or homemade chicken stock) and set aside. Review 1 of the 3 options below, depending on what you are wanting to make. Either cream of chicken, cream of mushroom or cream of celery.
Add 1 tablespoon of your water or broth to the powder and whisk like crazy with a fork or whisk. (IF you add the 1 1/4 cup of water or broth to the powder you will regret it. I had to use a submersion blender the first time I made this because the lumps were horrible.) Once you have a roux (a paste made of your powder and broth) add more broth to the roux and keep whisking. Slowly add all of the broth while whisking until you have achieved a lump free soup. Add your choice of additions from the list below and bring to a boil over medium to medium high heat, reduce heat and cook until soup is thick, stir continuously or this will burn.
Add to your dish just like you would if you cracked open a can of the cream of ______ soup from the store. SOO easy!!!! AND SOOOOOOOOOOO much healthier for you!!
To make Condensed Cream of Chicken soup
Cooked chicken, diced (optional)
1/4 tsp organic poultry seasoning
1 1/4 cup chicken stock or broth (I think the broth offers a fuller flavor over water)
To make Condensed Cream of Mushroom soup
Mushrooms (I bought organic mushrooms at Meijer washed them, diced them and froze them in ice cube trays. Then I popped out the mushroom ice cubes, placed in a glass storage bowl and froze. Then pull out how many cubes you want to add to your soup.)
1 - 1 1/4 cup chicken stock or broth (or water)
To make Condensed Cream of Celery soup
1 tsp Organic celery flakes or organic fresh diced celery
1 - 1 1/4 cup chicken stock or broth or water
I wrote the recipe for the powder and for the soups on an index card and taped it to my glass jar. Now everything is right at my finger tips when I need it. :-)
Hope you enjoy!