Cream O'Somethin' Soup Mix

Just wanted to steer you all towards this recipe for cream o'whatever-you-like soup mix. You can use it in place of a can of cream of mushroom, chicken, etc. soup in casseroles, soups, or whatever else you can think of. It's cheaper, more nutritious, lower in sodium, and to me it tastes a lot better. The recipe I've tried and liked is found at http://southernfood.about.com/od/ingredientsubstitutions/r/bl90911a3.htm . Hopefully they don't take it down any time soon.

My changes to it were omitting the marjoram (I don't have it currently) and adding about 1 tbsp of rubbed sage. The sage was an accident because I thought it called for it but it didn't really. I thought it tasted good, although you could probably get away with less than 1 tbsp. I also almost always forget the butter, but it still tastes great.

Rosemary

I decided to go ahead and show the text here for ease of finding it and in case they do take it down. But check out the link for more ideas.

Ingredients:

• 2 cups dry milk
• 3/4 cup cornstarch
• 1/4 cup chicken bouillon granules
• 2 tablespoons dried onion flakes, optional
• 1 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf basil, optional
• 1/2 teaspoon dried leaf oregano, optional
• 1/2 teaspoon ground marjoram, optional
• 1/2 teaspoon pepper
• 2 to 3 teaspoons butter
  

Preparation:

Combine all ingredients except butter together and store in airtight container. To use, mix 1/2 cup dry soup mix with 1 1/4 cups water and cook until thick; add butter. This is equal to one can cream soup. The mix makes enough to equal 9 to 10 cans. For cream of mushroom or celery soup, add chopped sauteé mushrooms or celery along with the butter while cooking.