NEVER BUY CANNED SOUP AGAIN

NEVER BUY CANNED SOUP AGAIN

Creamed Soup...

All recipes are equivalent to 1 can of store bought soup.
 
For soup making: 

• Add 1/3 c. dry soup mix with 1-1/4 c. water and stir with whisk in a saucepan. 
• Keep it stirred until it is smooth and creamy. 
• Bring to a boil and continue stirring for approx. 2-3 min or until it thickens to your liking. 
• Set aside and allow to cool. 
• Put in sealed container and place in refrigerator. 
• Should keep at least 1 week. 
• This is equivalent to 1 can of store bought soup.

To make cream of chicken soup: 

• Use 1/3 c. dry mix with 1-1/4 c. chicken broth instead of the water. 
• Fresh chicken broth is always best when available.

To make cream of mushroom soup: 

• Use 1/3 c. dry mix with 1-1/4 c. vegetable broth. 
• Saute 1/3 c. chopped mushrooms until tender. 
• Add to soup as it is thickening.

To make cream of celery soup: 

• Use 1/3 c. dry mix with 1-1/4 c. vegetable broth or water. 
• Chop 1/3 c. celery, with ribs removed, and cook until softened. 
• Add to the soup as it is thickening.

To make cream of potato soup: 

• Use 1/3 c. dry mix with 1-1/4 c. vegetable broth or water. 
• Add 1/3 c. diced and boiled potatoes to the soup as it is thickening. 
• You can also smash the potatoes up before adding to make it even creamier.