Ingredients
Scale
- 2 cups whole milk powder
- 3/4 cup flour (or arrowroot powder)
- 1/4 cup chicken broth powder (or bouillon)
- 1 tablespoon salt
- 1 tablespoon parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Mix all dry ingredients together, and store in a quart jar until ready to use.
- To make a “can” of cream of chicken soup, melt 2 tablespoons of butter in a pot.
- Add 1/3 cup of your master mix and heat for 1 minute.
- Mix in 1 1/4 cup of cold water. Whisk well, and bring to a boil.
- Lower the heat a little, and cook until it thickens—about 5-7 minutes. Stir frequently.
- Remove from heat, and allow to cool for 3-5 minutes.
- Use in your recipe as you would a can of cream of chicken soup.
Notes
For Cream of Mushroom
Once the base mix comes to a boil, add 1 tablespoon of dehydrated, chopped mushrooms.
For Cream of Celery
Once the base mix comes to a boil, add 1 tablespoon of dehydrated, chopped or shredded celery.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
