Soup n Sauce Mix
Basic Mix:
3 cups instant nonfat dry milk (2 1/4 cups non-instant)
1 cup cornstarch
2 teaspoons salt
Whisk together all ingredients. Store mix in an air tight container or Ziploc freezer bag; label and date. For soup and sauces use approximately 1/3 cup mix to every 1 1/4 cups milk or water. For Pudding, use 1/2 cup mix to 1 1/4 cups milk or water. NOTE – once mixed the final quantity and its use is the same whether instant or non-instant dry milk is used. Makes approximately 3 1/3 cups mix
Uses:
Cheesy Cream Soup: Combine 2 1/2 cups milk or water, 2/3 cup mix and 1-2 chicken bouillon cubes. Stirring, bring to a boil over medium heat. Stir in 2 cups frozen or cooked (Southern Style Hash Browns or chopped broccoli or diced ham or corn or cooked chicken, etc) cover and simmer until vegetables are tender. Stir in 1 cup shredded sharp Cheddar cheese and 1-2 tablespoons bacon (optional), season with pepper and onion powder to taste. If desired, thin with milk to preferred consistency. 4 servings
White Sauce: Combine 1 1/4 cups milk or water, 1/3 cup mix and 1 chicken bouillon (optional). Stirring, bring to a boil. (For Mac n Cheese add 1 cup shredded sharp cheese and 1-2 cups cooked macaroni, season with garlic salt)
Pudding: Combine 2 1/2 cups milk or water, 1 cup mix, 2/3 cup sugar (4 tablespoons cocoa, optional). Stirring, bring to a boil. Stir in 1 teaspoon vanilla and 2 tablespoons butter. Cover and cool. To serve, fold in 1/2-1 cup whipped cream and spoon into individual serving dishes. 4-5 servings
Savory Basic Soup Mix:
3 cups nonfat instant dry milk (2 1/4 cups non-instant)
1 cup cornstarch
1/4 cup chicken bouillon granules
2 tablespoons dried onion flakes
1 teaspoon Italian seasoning
Whisk together all ingredients. Store in an air tight container or Ziploc freezer bag; label and date. To use combine 1/3 cup dry mix to every 1 1/4 cups milk or water to replace 1 can (10 oz) cream soup.
Notes:
Basic Mix above is a very flexible recipe mix for soups and sauces. Use it to replace a can of creamed soup in your favorite recipes. Experiment with your own ingredients and recipes. For additional recipes and resources on a variety of homemade mixes:
“Soup and Sauce Mix Recipes” Utah State University Extension
http://extension.usu.edu/files/publications/publication/pub__703409.pdf
“Savory” sauce mix used to replace canned cream soups; use in a variety of soups, casseroles, and skillet dishes
“Make-A-Mix” recipe books by Eliason, Harward, Westover
Available through bookstores and at local libraries. Includes mix recipes for baked goods, breakfast foods, entrees, and more.