Cream Soup Base help needed
This cream soup mix recipe is one I need help LCing:
•2 c. instant non-fat dry milk
•2 T onion flakes
•1 t basil and thyme
•1/4 c. chicken bouillon
•3/4 c. cornstarch
•1/2 t pepper
To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup. Makes 3 cups or 9 cans soups. Mix thoroughly and store in cool dry place.
Any ideas on cornstarch replacement and amount?
You can use xantham gum or glucomanan powder but you also really need to replace the non fat dry milk. Depending on the brand, there's lots of carbs there. If all you want to do is thicken canned soup, use heavy cream to reconstitute or blend in some cream cheese. Those would add thickness with far lower carbs. Good luck! :)
I would scratch the whole idea of using that mix... The easiest way to make a cream-of-anything soup is to boil the veggie in chicken broth. Then puree and add cream.
Obviously, you can add in some salt, pepper, onion, garlic, herbs, spices, etc.
Adding 1/2 block of cream cheese about 10 minutes before soup is done works well too.
So as a complete novice but cream of soup lover,
chicken in slow cooker with water and spices until both and chicken super done and then add cream cheese or cream?? That sounds great?
What spices do you use with chicken, thanks for the help folks!
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