Milky May Introduction

I've been slack on doing posts recently, but hopefully I'll be able to get back on track and post more often. I'll catch up a little today by sharing some cream soup recipes. This month, Milky May, I will focus on ideas, recipes, information, etc. that deals with dry milk.

So today, being Thrifty Thursday, I will share some costs associated with making homemade cream soups (like cream of chicken or cream of mushroom). I will share 3 cream soup recipes. Version 1 made from SOS Mix, version 2 from Magic Mix and version 3 made from white bean flour. All of these versions work great. The Magic Mix version is the more expensive option (because of the butter), and depending on sales and generic brands at the store you may be able to find a can of cream soup for cheaper at the store. With all of these versions it is great to know exactly what is going into your soup and to have a way to make cream soup quickly and easily at home if you don't have canned soup available. Have fun using your dry milk and food storage!

Now onto the recipes and costs:

Cream Soup using S.O.S Mix: costs about $0.31 to make the equivalent of 1 can of soup plus any meat or veggie addins. SOS Mix comes from the USU cooperative extension. Here is a link to a booklet containing recipes using it: http://extension.usu.edu/files/publications/publication/FNP_101.pdf

Soup or Sauce Mix (S.O.S) Mix

1 can of soup substitute recipe: 1/3 c SOS mix, 1/4 c cold water. 

Whisk until blended. Stir while cooking on the stovetop or microwave until thickens.

SOS Mix:
2 c dry milk powder, 3/4 c cornstarch, 1/4 c instant chicken bouillon, 2 T dried onion, 2 t Italian seasoning (optional)

Cream Soup using Magic Mix: costs about $1.15 to make the equivalent of 1 can of soup plus any meat or veggie addins. Magic Mix comes from the cooperative extension at USU, here is a handout that has it and recipes using it: http://extension.usu.edu/files/publications/publication/pub__3295363.pdf Another extension office at WSU has another handout: http://cru.cahe.wsu.edu/CEPublications/em4693/em4693.pdf (this one doesn’t use butter in the mix, but in the recipes)

Magic Mix basic cream soup: 4 c water, 2 c magic mix, 1 cube or 1 t bouillon, chopped/mashed veggies or meat. Combine water and magic mix with bouillon in saucepan, heat over medium until slightly thick, add any veggies or meat.

Magic Mix:
2 1/3 c dry milk 1 c flour or 1/2 c cornstarch 1 c butter or marg softened

Combine until looks like coarse meal. Makes about 5 cups, keep in airtight container in fridge 6-8 months. If using instant dry milk use 4 cups. Using this magic mix, you can make white sauces, puddings, pudding pops, and more.

Cream Soup using White Bean Flour: costs about $0.24 to make the equivalent of 1 can of soup plus any meat or veggie addins. This cost is based on my calculations that 1/4 c of beans would be about 8 cents, and 1 t of bouillon would be about 4 cents. To see a video on how to make this, go to http://foodstoragemadeeasy.net/2009/03/29/beans-the-magical-fruit/.

Cream of Chicken Soup
5 T ground white bean flour 1 3/4 c water 4 t chicken bouillon
Combine in saucepan and cook on medium about 3 min or more until thickened and heated through. Add any veggies or meat want and use in recipes calling for cream of chicken soup.

NOTES: set wheat grinder to course setting to grind beans. About 1/4 c of beans will grind into 5 T bean flour. This recipe originally came from Country Beans, a wonderful book about using beans.