6 med potatoes
2 carrots (diced)
6 celery (diced)
2 quarts water
6 tbl butter
6 tbl flour
1 tsp salt
1/2 tsp pepper
1 1/2 cups milk
In large kettle cook potatoes, carrots, celery, and water until tender. Drain, reserving liquid. Settling vegetables aside. In same kettle, saute onions in butter until soft. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of served liquid until soup is desired consistency.
Put a can of chicken broth and a bag of frozen peas in blender. Season with garlic, salt, and pepper. Blend. Heat up.
My sister-in-law’s friend shared this with her on Facebook. I don’t have the original site that this came from. It is a dry mix that, when you need some cream soup for a recipe, you just add water. It is much less expensive then buying a can of soup at the grocery store.
Cream of “Something” Soup Mix
- 1 cup non-fat dried milk
- 3/4 cup cornstarch
- 1/4 cup bouillon cubes
- 4 Tablespoons freeze dried minced onions (I used the minced onions from Sam’s Club)
- 1 teaspoon dried basil
- 1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
- 1 teaspoon pepper
- Optional: You can add dried mushrooms
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)
The website this originally came from shared: I keep it in the pantry and as you can see the recipe is taped on the outside. (so I don’t lose it…cause I will if it ain’t connected!) Anyway, the lady that showed us how to make this awesome stuff made up a sample. She just cooked up some elbow macaroni and mixed it with the soup, added a little cheese and warmed it through in the oven.
It was GOOD!!