Flickr Photo Credit: Geo J.L.
Dirt cheap with tons of possibilities . . . this is my kind of recipe. Personally, I multiply this recipe by at least 4 when I make it. We honestly use it that often. Also, after searching around and trying additional recipes for cream of chicken, cream of vegetable, and whatever else, I found I could scale back to this recipe and add in chicken bouillon, chopped veggies w/ seasoning, beef bouillon with dried onion pieces, frozen broccoli, etc. Here it is:
2 cups powdered milk, 3/4 cup corn starch, dried parsley flakes and ground black pepper to taste. Combine dry ingredients and store in an airtight container.
To substitute for 1 can of condensed soup, combine 1/3 cup dry mix with 1 1/4 cups cold water in sauce pan. Cook and stir / whisk until thickened. Add to casseroles as you would any canned product. The variations on this are quite extensive. Potato soup, asparagus soup, broccoli and cheese soup, chowder or cream soup base, Alfredo or creamy clam pasta sauce base. . . these are just a few. It’s fat free, dirt cheap and flexible. If you have a better recipe for this out there, I would love to know about it. Personally, I spent a great deal of time searching, and this was the cheapest and most flexible I could find. It’s also a great way to use up your leftover chicken leg quarters.
Basic cream soups are great paired with whole grain crackers or any of these gourmet sandwich ideas.