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Basic Cream Soup Mix Recipe

This cream soup mix not only makes fabulous soup, but it's quick to make! Whenever I taste a new cream soup, I go home and test the flavors and adapt the new soup flavor to this mix. It is versatile too, as it can also be used for quick cream sauces and homestyle dishes like Chicken and Dumplings. If you have this soup mix in your refrigerator, dinner is only about 30 minutes away!
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8 cups powdered milk, (nonfat such as Carnation)
2 cups flour
1/2 cup granular beef or chicken bouillon
2 cups butter

Combine the dry milk, flour, and bouillon in a large bowl. Cut the butter into small pieces and cut it in until the mixture resembles cornmeal. Store in an airtight container in refrigerator 6-8 months.

This Cream Soup Mix can be used to prepare the following soups:

Chinese Chicken and Corn Soup


Quick Cream of Any Vegetable Soup

.
Cream of Nothing Soup

.
Quick and Creamy Chicken Noodle Soup

.
Gingered Pumpkin and Apple Bisque

.
Market Street Clam Chowder

.
New England Corn Chowder

.
Quickie Potato Cheese Soup

.
Quick Seafood Chowder

.
Shortcut Chicken N'Dumplings

.
Shortcut Mexican Chicken and Corn Chowder

.
Thai Shrimp and Sweet Potato Soup

.
Quickie Vegetable Cheese Soup

.

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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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