Food Storage Life Hacks: Homemade Cream Soups

Yep, don’t you just love the convenience of condensed cream soups?  I know I do, but sometimes I don’t love the ingredients.  That is why I love making my own condensed cream soups straight from my food storage.  After all, a cream soup is nothing more than a flavored white sauce and since we just learned how to make white sauces from our powdered milk, this is totally do-able!  One thing that I noticed was that I feel so much fuller when I make a casserole or something with a homemade cream soup instead of a store-bought soup.  Which is CRAZY!  But all at the same time, not that crazy.  It’s how things were supposed to be made, taste, and fill you up.  Don’t even get me started on the big food companies engineering their food to make us crave it and still feel hungry–that is for another day! Lol.  For today let’s stick to the good stuff, learning how to cook more at home with our food storage.

1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Condensed Cream of Celery Soup

1 C. Magic Mix
¾ C. Water from Cooking Celery
1 C. Chopped Celery, cooked and drained (I use dehydrated celery and use the water left over from hydrating the celery as my water)
Pinch of Celery Seed
1 t. Dry Parsley Flakes (optional)

Combine magic mix and water from cooking celery. Stir constantly over medium-high heat until it thickens. Add in celery, celery salt and parsley. Use in any recipe calling for canned Cream of Celery soup.

Condensed Cream of Mushroom Soup

1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!)
1/4 C. Water
Dash of Onion Salt

1-2 drops Kitchen Boquet,optional
Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.