My husband really doesn’t like food that has been over salted. Even peanuts he prefers the ones lightly salted or unsalted.
I try making our meals lower in sodium by making my own cream of _____ soup. It is also saves me $$$—have you seen how much a can of soup costs? Yikes!
Use the mix below as a basis for your soup and then add the ingredient that forms the flavor of the soup. Chop mushrooms, saute a bit in some olive oil & you have cream of mushroom soup with out the mega sodium & preservatives. Chop celery for cream of celery or chop chicken for cream of chicken.
DIY Cream Soup Mix
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup instant reduced sodium chicken or beef bouillon granules
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
1/4 tsp white pepper
Combine all ingredients and mix well with wire whisk until blended. Store in an airtight container.
As a substitute for 1 can of condensed cream soup in recipes, stir together 1/3 cup dry mix & 1-1/4 cup water in a glass bowl or sauce pan. You can microwave this—stirring every 30 seconds—for 2 minutes. Also it can be heated on the stove while stirring. I use the microwave because it is faster that way—just don’t for get to stir! The mix makes the equivalent of 9 cans. For cream of chicken you might want to use chicken broth instead of water to help with the flavor.
Linked up at