One of the hardest parts about cutting down recipes is when you come across something that makes it hard to cut a recipe down. Cream of something soups are in my notorious category for that particular issue. Now I’ve come across a recipe that takes care of that issue. In my experience cream of mushroom/celery/chicken are pretty darned much interchangeable As a result my base cream of something is chicken but when needed I’ll throw in extra celery seed or mushroom chunks if the flavor is needed.
2 cups non-fat dried milk
3/4 cup cornstarch
1/4 cup chicken bouillon
4 TBSP dried minced onions
1 tsp dried basil
1 tsp dried thyme
1 tsp parsley
1 teaspoon pepper
To make one can of cream of something soup – mix 1/3 c dry mix with 1 1/4 c water. Cook on medium high stirring occasionally until thick.
To make 1/2 can of cream of something soup – mix 2 tablespoons + 2 teaspoons dry mix with 5 oz water. Cook on medium high stirring occasionally until thick.
This one has no original recipe. It’s my slight variation on several I found online.