THANK YOU! As someone glutenfree, I always have to skip recipes that call for "Cream of" soups, since they're all thickened with wheat flour (don't the big soup companies know how many customers they'd get if they thickened with cornstarch?). This is great!
I’m glad to have helped. It helps when somebody can clarify, something about a recipe. I want to ask you, do you have any idea what kind of chicken bouillon I would use for the soup?
@@barbaracluse5874 Knorr sells powdered chicken bouillon in cans and jars, and I think it would be good. However I was thinking of just adding a teaspoon of Better Than Bouillon to the mix when I cook it, because that's the chicken bouillon I buy. But I haven't tried that yet.
Good point. I'd probably just make the very basic "cream soup" mix, add your mushrooms (dried, powdered?) then taste it when cooking is underway. If it seems to lack richness or body just add a little ckn bullion then, during the cooking process. That way you'll be able to figure out whether it is the taste you want.
What would i do instead of the dry milk due to dairy allergies? Would i just use my oat milk instead of the water when the soup is being made? This is a great pantry staple to keep on hand for sure!
Hi Jaimi, I think that using the oat milk would be a great idea. I am also wondering about using powdered goats milk in place of the powdered milk. I don't know if that is an option for your family but might be another option. Let me know what worked.
Is this a replacement for condensed soup? How much liquid to make it ready to eat as soup? You say oregano in the video, but your written recipe doesn’t say oregano on it?
Just a quick FYI, your body DOES absorb turmeric without black pepper, it's just significantly more effective (approx 2000%) at using it with the piperine from the black pepper. As with most things, too much of anything isn't good for you, and this includes turmeric. So turmeric supplements are discouraged, but adding it regularly to meals as a bit of flavoring is an excellent way to add it to your diet without likely overdoing it.
Having a mix like that would be convenient. Thanks! The soup looked so good too! And on a side note, your kitchen is really pretty🙂
You will enjoy having soup substitute in your pantry, saves a lot of money! Thanks for watching.
We like this better than store bought. I’ve been using it for awhile and love it’s versatility. I have one jar of chicken and one of beef.
You can dehydrate celery and powder it & add that for cream of celery, too.
I have made/used these multiple of times - thank you for the idea!
So glad that you have used this! Thank you for letting me know!
I am definately making this mix! BTW, your graphics are adorable!
THANK YOU! As someone glutenfree, I always have to skip recipes that call for "Cream of" soups, since they're all thickened with wheat flour (don't the big soup companies know how many customers they'd get if they thickened with cornstarch?). This is great!
Glad it was helpful!
Thanks this will be such a helpful mix!
Sounds great! New subscriber now! Loved this idea!
Brilliantly.
Thanks for the tutorial.
In the video you say you are using oregano, but in the written recipe it says basil. Which one is it?
I think she is using basil. I’ve checked out other cream of chicken mixes, and they use basil.
@@barbaracluse5874 thank you!
I’m glad to have helped. It helps when somebody can clarify, something about a recipe. I want to ask you, do you have any idea what kind of chicken bouillon I would use for the soup?
@@barbaracluse5874 Knorr sells powdered chicken bouillon in cans and jars, and I think it would be good. However I was thinking of just adding a teaspoon of Better Than Bouillon to the mix when I cook it, because that's the chicken bouillon I buy. But I haven't tried that yet.
Thanks for this. ?? - do you know of an alternative for corn starch? Im on anti-inflam diet…
If you want the mushroom soup would you omit the ckn bullion?
Good point. I'd probably just make the very basic "cream soup" mix, add your mushrooms (dried, powdered?) then taste it when cooking is underway. If it seems to lack richness or body just add a little ckn bullion then, during the cooking process. That way you'll be able to figure out whether it is the taste you want.
How many cans of soup does this yield?
My guess is about 8. Based on the total measurement of dry ingredients divided by 1/3 cup.
Have you tried using the Goya bouillon because it has 1/3 the sodium.
I use herbox sodium free bouillon
What would i do instead of the dry milk due to dairy allergies? Would i just use my oat milk instead of the water when the soup is being made? This is a great pantry staple to keep on hand for sure!
Hi Jaimi, I think that using the oat milk would be a great idea. I am also wondering about using powdered goats milk in place of the powdered milk. I don't know if that is an option for your family but might be another option. Let me know what worked.
Just to be clear, can I use this if my recipe calls for a can of condensed cream soup but does not call for additional water?
Is this a replacement for condensed soup?
How much liquid to make it ready to eat as soup?
You say oregano in the video, but your written recipe doesn’t say oregano on it?
Just a quick FYI, your body DOES absorb turmeric without black pepper, it's just significantly more effective (approx 2000%) at using it with the piperine from the black pepper. As with most things, too much of anything isn't good for you, and this includes turmeric. So turmeric supplements are discouraged, but adding it regularly to meals as a bit of flavoring is an excellent way to add it to your diet without likely overdoing it.
If you slow cook this longer it'll become thicker
I hope it's not dairy
This does have dried cows milk in it. To make it non-dairy I would use the powdered version of whatever milk substitute that you use.