Tuesday, March 31, 2015

Creamy Soup Base



Make sure you SHARE to SAVE this one!! This will save you tons of money and cut down on your sodium too!

Below are all the recipes to make your own FAVORITE Cream soups!

NEVER BUY CANNED SOUP AGAIN!!!

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. Sautee 1/3 c. chopped mushrooms until tender. Add to soup as it is thickening. This is equivalent to 1 can of store bought soup.

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. This is equivalent to 1 can of store bought soup.

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 pre-boiled potatoes to the soup as it is thickening. You can also smash the potatoes up before adding to make it even creamier. This is equivalent to 1 can of store bought soup.

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