diy essentials: powdered cream of soup base

How To Make diy essentials: powdered cream of soup base

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  Step 1
  PREP/PREPARE
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  Step 2
  Powdered Milk My go-to company for products, such as powdered milk, cheese, and other dairy items, is Hoosier Hill Farms. They are based in Indiana farm country, and all their products are locally sourced and made in the USA. I have never been disappointed with anything they have produced, and have used them personally and in catering, without a complaint. If you have a favorite powdered milk product, then by all means use it. But if you are shopping around, you might give them a try. I have not found it locally, so I purchase their products on Amazon.
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  Step 3
  Milk powder comes in several versions. You can get full-fat, low-fat, or no-fat. The amount of fat determines its shelf life. Because fat is the unstable element in powdered milk, the more fat, the less shelf life. For example, if you have an unopened container of powdered milk (full-fat), it will be good for 2 – 10 years. That is, if you keep it in a cool/dry place. However, when opened, it is recommended that you use it within 3 months. The problem is that I would like my soup base to last more than a few measly months. The solution is temperature and storage. If, after making this soup base, you put it into a non-reactive jar (like a glass mason jar) and place it into the freezer, it will last 2 or more years. If you place it in the refrigerator, it should be good for about a year. If you put it in a cupboard, away from sunlight, it should be good for about 3 months.
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  Step 4
  The Additional Ingredient Most powdered soup mixes have bouillon, usually in the form of powdered chicken, beef, or vegetable stock. To make the soup, you rehydrate it using water. To make mine fresher, I leave the bouillon powder out and rehydrate using fresh or boxed chicken, beef, or vegetable stock. This one thing really makes a big difference in the overall flavor. Now, if you would rather not go through the process of rehydrating with fresh stock, then add 1/4 cup of powdered chicken, beef, or vegetable stock to this recipe, and then rehydrate with water… Up to you.
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  Step 5
  Most of the ingredients in this soup base are in a powdered form, but you will need to grind the nutritional yeast and dehydrated onion to a powder. Do not grind up the basil, thyme, or parsley flakes. By leaving them in their flaky form, they help give the soup a nice visual appearance.
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  Step 6
  What is Nutritional Yeast? It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, or replace the classic Parmesan sprinkle on a plate of pasta. Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles. What Does It Taste Like? The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background flavor note, often referred to as the fifth taste, and similarly to salt, it enhances the overall savories of a dish, although it contains almost no sodium. The brand I use most often is Bragg's Nutritional Yeast Seasoning. I find it the most consistent in its flavor and quality. If you do not have any, you can leave it out, but it does add great flavor notes to this soup base.
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  Step 7
  Gather your Ingredients (mise en place).
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  Step 8
  Mix all the ingredients together.
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  Step 9
  Store in a non-reactive jar.
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  Step 10
  PLATE/PRESENT
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  Step 11
  To make one can of soup base: Combine 4 – 5 tablespoons of the dry soup base with 1 cup of chicken, beef, or vegetable stock in a saucepan over medium heat. Whisk the ingredients together and bring up to a simmer. Continue to whisk as the soup thickens, about 3 – 4 minutes. You can now use the soup in any recipe that calls for a cream-of-soup base. You could just eat it as it is, or add additional items. Note: When using, I like to add a pat of butter to give it a bit of extra flavor.
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  Step 12
  Variations: Add finely diced fresh or rehydrated mushrooms. Add finely diced celery. Add cooked, diced broccoli and shredded cheddar cheese. Add diced chicken, turkey, beef, or even shrimp. Of course, additional spices are always welcome. For example, in the winter, I might add a bit of cayenne or red pepper flakes to give it some heat.
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  Step 13
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!