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Homemade Mixes, Soups

Homemade Cream Of Chicken Soup Mix

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Homemade Cream of Chicken Soup Mix

 

Homemade Cream of Chicken Soup Mix

Forget  the canned soups, now you can make your own homemade cream of chicken soup mix.  Just keep the powdered soup mix in an airtight container and whenever your recipe calls for Cream of chicken soup, just scoop out some of your homemade soup mix and quickly mix up just the right amount for your recipe. It’s less expensive than buying the canned soups and tastes great!

Cream of Chicken Soup Mix

 

Cream of Chicken Soup Mix Recipe:

1 cup non-fat dried milk powder
3/4 cup cornstarch
1/4 cup bouillon granules (if using cubes, crush into powder)
4 Tablespoons dried minced onion
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon parsley
1 teaspoon fresh ground pepper

Combine all ingredients in an airtight container, such as a Mason jar.  Keep in your pantry until ready to use.

To use, mix 1/3 cup of the soup mix with 1 1/4 cup water.  Cook until thickened.

For extra creamy, use half & half instead of the water and stir in 1 tablespoon butter after you’ve thickened it.

*You can do this in the microwave.  Whisk water and mix into a glass mixing bowl or large Pyrex measuring cup.  Microwave on high for 2 minutes, whisking every 30 – 45 seconds or until it’s thickened.

Try different flavors by switching the chicken bouillon for beef or other flavors.

Homemade Cream of Chicken Soup Mix

 

Sharon Springfield

Sharon Springfield

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Soups

Cowboy Stew Recipe

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Cowboy Stew

 

Cowboy Stew

Here’s what we had for dinner tonight – Cowboy Stew. Its essentially Chili but it has steak instead of hamburger plus a secret ingredient that makes it thick and hearty.

You cook this in the crockpot, which means, throw it in the crockpot and go enjoy your life for the day. When you get home, you will be greeted with the spicy, meaty scent of this robust Cowboy Stew.

This can also be made as a “dump recipe” which you prepare ahead of time then dump it into the crockpot when you are ready to cook.   See the special instructions for this below the recipe.

Ingredients:

1 lb London broil, steak or stew meat, cut into 1/2″ cubes
1 packet taco seasoning mix
1 (14.5 oz) can Fire Roasted Southwestern Style Tomatoes (not drained)
1 (10-oz) can  Rotel Tomatoes (not drained)
1 can fat-free refried beans (minus the lard)
1 medium onion, diced
1 small red bell pepper, diced
2 (16-oz) cans pinto beans, drained
large Ziploc bag

To make immediately:

Coat the inside of crock with nonstick spray.
Pour taco seasoning into Ziploc bag.  Add meat and shake to coat.  Pour into Crockpot.  Stir in rest of ingredients except for the pinto beans.  Layer the pinto beans over the top and do not stir in.  Cover and cook on low setting for 8 – 10 hours.

To make later (dump recipe):

Throw all ingredients (except for pinto beans) into Ziploc bag.  Refrigerate until ready to cook.  When ready to cook, dump the contents of the bag into the crock and stir.  Layer the drained pinto beans over the top, Cover and cook on low for 8 – 10 hours.

I like serving the Cowboy Stew with a dense spoon cornbread. Corn muffins would be good too.  Give this recipe a try and let me know in the comments how you liked it!  Yee-haw for COWBOY STEW!

Cowboy Stew Recipe

Sharon Springfield

Sharon Springfield

Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Eggplant, Hash Brown Potatoes, Mushrooms, Soups, Vegetables, Vegetarian, White Beans

Minestrone Genovese

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1oz. dried porcini mushrooms
1/4 lb. Swiss chard, stems removed
1/4 lb. spinach, stems removed
Salt
2 small zucchini, diced
2 medium white potatoes, peeled and diced
2 Japanese eggplants, peeled and diced
2 tbsp. extra-virgin olive oil
2 cups pasta
2 cups cooked white beans
2 tbsp. pesto (see recipe below) Freshly ground black pepper

Soak porcini in 2 cups warm water until soft, about 20 minutes. Remove porcini, rinse, chop and set aside. Pour porcini water through a coffee filter and reserve. Chop chard and spinach leaves.
Bring porcini water and 6 cups salted water to a boil in a large pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for 1 hour.
Add pasta to soup. Cook pasta for about 10 minutes, add beans and cook 5 minutes longer. Stir in pesto and season with salt and pepper. Serve hot or, in the Genovese tradition, at room temperature. Sprinkle with parmigiano-reggiano, if you like.

Pesto

2 tightly packed cups stemless fresh basil leaves
2 tbsp. pine nuts
2 cloves garlic, peeled and chopped
Coarse salt
1/2 cup mild extra-virgin olive oil
1/2 cup grated parmigiano-reggiano

Crush basil, pine nuts, garlic and a large pinch of salt into a fine paste with mortar and pestle. Drizzle in oil, stirring constantly, then stir in parmigiano-reggiano. Put plastic wrap directly on surface of pesto, then set aside. If using a food processor, put pine nuts, garlic and salt into the bowl of the food processor fitted with a metal blade and blend to a paste. Add basil, drizzle in oil and process until smooth. Transfer to a bowl and stir in parmigiano-reggiano.