Canned Soup base
How to Make Canned Soup base
- Combine and store in an airtight container. To make 1 'can', add 1-1/3 cup water to small sauce pan and heat to boiling point. Add 4 TBS soup base and stir with a wisk. When thickened, add to your recipe.
If your bouillon has sodium added, omit the salt.
- Cheese soup - add 1 cup extra sharp cheddar cheese
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.
- 3 TBS = thin soup; 4 TBS = thick soup
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.
- 140 calories per 'can' and only 9 calories from fat.