Recipe from: Laura Watson
I used to rarely make casseroles because they typically called for cream of chicken/mushroom soup which contains MSG. An additive thats bad for you! I had found a a recipe to make your own cream of chic. soup (seen earlier on this blog) which was cool but it just took some time to put together. Then I went to a prepardness meeting last week and the lady in charge shared with everyone a much easier recipe she has been using for years.
All you do is make it up ahead of time and then when your recipe calls for cream of chicken or cream of mushroom soup, its just as easy as opening a can!! You really can't tell the difference between the homemade stuff and that processed junk that comes in a can.
2 c. instant nonfat milk powder
3/4 c. cornstarch
1/4 c. instant chicken bouillon**
2 Tbsp. dried onion flakes
1 tsp. basil
1 tsp thyme
1/2 tsp. pepper
Mix all ingredients, mixing well. Store in airtight container til ready to use. To substitute for one can of condensed soup, mix 1/3 c. dry mix with 1 1/4 cold water in saucepan. Cook & stir til thickened. This recipe makes 9 cans of condensed cream of chicken soup. Can add dried or fresh mushrooms for c.of mushroom soup, dried celery for cream of celery soup.
This would definately be much easier to store in your food storage than all those cans of c. of chicken/mushroom soup! Lasts for a year in the pantry. Probably even longer than that in a cool, dark place.
**Pretty much almost all of the chicken bouillon that you get at the grocery store contains MSG. Fred Meyers carrys chicken bouillon that contains no MSG in the health food section.
There are other hidden names for MSG. Autolyzed yeast and hydrolyzed protein are just a couple.
I used to rarely make casseroles because they typically called for cream of chicken/mushroom soup which contains MSG. An additive thats bad for you! I had found a a recipe to make your own cream of chic. soup (seen earlier on this blog) which was cool but it just took some time to put together. Then I went to a prepardness meeting last week and the lady in charge shared with everyone a much easier recipe she has been using for years.
All you do is make it up ahead of time and then when your recipe calls for cream of chicken or cream of mushroom soup, its just as easy as opening a can!! You really can't tell the difference between the homemade stuff and that processed junk that comes in a can.
2 c. instant nonfat milk powder
3/4 c. cornstarch
1/4 c. instant chicken bouillon**
2 Tbsp. dried onion flakes
1 tsp. basil
1 tsp thyme
1/2 tsp. pepper
Mix all ingredients, mixing well. Store in airtight container til ready to use. To substitute for one can of condensed soup, mix 1/3 c. dry mix with 1 1/4 cold water in saucepan. Cook & stir til thickened. This recipe makes 9 cans of condensed cream of chicken soup. Can add dried or fresh mushrooms for c.of mushroom soup, dried celery for cream of celery soup.
This would definately be much easier to store in your food storage than all those cans of c. of chicken/mushroom soup! Lasts for a year in the pantry. Probably even longer than that in a cool, dark place.
**Pretty much almost all of the chicken bouillon that you get at the grocery store contains MSG. Fred Meyers carrys chicken bouillon that contains no MSG in the health food section.
There are other hidden names for MSG. Autolyzed yeast and hydrolyzed protein are just a couple.
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