I'm interested in trying various homemade mixes (no/less preservatives and packaging, cheaper in some cases, and I'm just plain curious) so I plan to test one every so often and will review it here. The first review was on fajita seasoning mix. Here is the second:
We are unapologetically casserole people. Throw a bunch of ingredients together for a one-dish meal? Love it. But I don't always love buying those gloppy cans of cream of celery soup. When my sister sent me the following recipe, I thought it was worth a try. I don't use it every time a recipe calls for cream soup, but it has been wonderful to have on hand, and it's healthier than the full-fat canned versions. I have been surprised that I haven't noticed a difference in taste or testure, but I guess in a casserole it can be hard to tell!
cream soup mix
2 c. powdered milk
3/4 c. cornstarch
1/4 c. chicken bouillion
1/2 t. pepper
2 T. onion flakes
1 t. basil
1 t. thyme
Mix in airtight container--makes equivalent of 9 cans of soup.
To use: Combine 1/3 c. of mix with 1 1/4 c. cold water. Cook on medium-low heat, stirring until thickened.