2 cups nonfat dry milk
1/4 cup cornstarch
1/2 teaspoon pepper
1/4 cup instant chicken bouillon
2 tablespoons dried minced onion
1. Combine all ingredients and store in an airtight container
2. To use as substitute for one can condensed soup, mix 1/3 dry mix with 1 1 /4 cups water in a saucepan
3. Cook and stir until thickened
Step 3 has never worked for me. I have slaved over the stove and let it get really hot, whisked it constantly so it didn't stick to the bottom and it still never thickens up. Now, I save some time and just put it on med/low, whisk it a few times and call it good when it gets hot. My recipes still work fine. Once it is in the oven and cooks you will never know the difference.
Now, here's the really exciting part. Yes, i just called this exciting, but I love nutrition facts and this one will blow you away! I do not have a can of cream of chicken soup so I'll just get on Campbell's website and copy what I find...
Cream of Chicken Soup
Amount Per Serving (serving size) = 1/2 cup (120mL) condensed soup
Calories 130Total Fat 9g
Homemade Cream of Chicken Soup
Amount per serving (equivalent to 1 can)
Total Fat 0.2g
At first glance you are probably thinking that is not much difference...BUT, the serving size for the cream of chicken is only 1/2 cup. Guess how many servings per can? 2.5!!! For one can, the nutrition facts total:
Total Fat 22.5g
I rest my case.
My original recipe says you can substitute this for cream of "anything" soup. I have never tried it in place of mushroom, celery, etc. The only reason is I never cook with those, but it might work. Give it a try!
One last added bonus...not that you should need more after you see the nutrition comparison. You may be dumpster diver extraordinaire, but I am not about to go through trash so therefore I do not have 5 coupons for my cream of chicken soup can. Each "can" you make only costs 15 cents. It's a win-win!