Canned Soup base
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- 1 c
- dry milk powder
- 1 c
- all purpose flour
- 2 Tbsp
- onion powder
- 1/2 tsp
- black pepper
- 3 Tbsp
- chicken bouillon, granules
If your bouillon has sodium added, omit the salt.
Mushroom soup - drain 1 small can mushrooms, saving liquid. Add enough water to the liquid to equal 1-1/3 cup. Place liquid and mushrooms in a blender or food processor and pulse until the mushrooms are chopped.
Potato soup - Use 3 TBS of soup base and add 4 TBS potato flakes
Nacho cheese soup- Make 4 'cans', add 1 can of Rotel tomatoes with chilis, drained. Makes 5 'cans' total. Freeze extra 'cans' in a ziploc bag to use at another time.
I made this with white rice flour, instead of wheat flour when my kids were on a gluten free diet.
In a saucepan, you can make 4 "cans", when it cools, Place a 'can' in a ziploc bag and freeze. When you need one, unthaw in the microwave for 2 minutes on 30% power.