My friend Kim emailed me these recipes for cream of soup and other scratch recipes. Her mom (who sent them to her) is in Sweden right now and says that there are not a lot of canned cream of soups there. These are some good recipes for using your food storage. Thanks Kim!
ROUX ( a thickener) can be used to thicken soups, gravy or whatever you need.
Mix 2 C flour and 1 C butter or margarine together until well blended. It will look like small peas. Store in refrigerator. When ready to use, add a little at a time to hot liquid. Stir constantly until the preferred consistency is reached.
HOMEMADE CREAM SOUP MIX (no fat)
2 C powdered nonfat milk, 3/4 C cornstarch, 5 chicken bouillon cubes. 2 Tablespoons dried onion flakes. 2 teaspoon basil and 1 tsp thyme leaves. 1/2 tsp pepper. Combine al ingredients. Mix well. Store in airtight container. Equals 9 cans of soup. For one can soup: Combine 1/3 C dry soup mix with 1 1/4 C cold water in a saucepan. Stir and cook until thickened. Add to casserole as you would canned product.
For Mushroom soup: Add a 4 ounce can of mushrooms with juice as part of the liquid called for in recipe.
WHITE SAUCE
Thin: for vegetables and soups. For each cup sauce: 1 T butter, 1/2 -1 T flour, 1/4 tsp salt, 1/8 tsp pepper and 1 C milk.
Medium: For creamed and scalloped foods. 2 T butter, 2 T flour, 1/4 tsp salt, 1/8 tsp pepper and 1 C milk
Thick: 1/4 C butter, 1/4 C flour, 1/4 tsp salt, 1/8 tsp pepper, 1 C milk.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Variations:
Cheese sauce: for vegetables, rice, macaroni and egg dishes. Prepare medium sauce. Stir in 1/4 tsp dry mustard and 1/2 C shredded cheese. Heat over low heat stirring constantly, until cheese is melted and sauce is smooth. Note...for richer cheese sauce and 1 C shredded cheese, 1 Tsp dry mustard, and add 1/2 - 1 tsp Worcestershire sauce. Heat over low heat till smooth.
Curry sauce: for chicken, lamb, shrimp and rice. Follow directions for medium white sauce and stir in 1/2 tsp curry powder with the flour.
Dill sauce: for meat or fish. Follow recipe for medium sauce and stir in 1 tsp minced fresh dill or 1/2 tsp dill weed with flour. Can add a dash of nutmeg if desired.
GRAVY:
A good brown gravy can be made from the juice from meatballs or any other beef drippings (or poultry). Add 2-3 T flour and stir into the juice of the frying pan. If not much juice is available, add some water (1/2 C) and stir until flour is a smooth paste. Add a little more water or milk and stir until thick and bubbly. Salt, onion salt and even a little beef, or chicken bouillon can be added if drippings or juice from meat is not available. Potato flour or corn starch can also be added as a thickener. Put 1 T in a cup, add a little water and stir to dissolve. Add to hot boiling liquid and stir till thick. If you want it thicker add more potato flour or corn starch or flour. If too thick, add a little more liquid..
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Mix 2 C flour and 1 C butter or margarine together until well blended. It will look like small peas. Store in refrigerator. When ready to use, add a little at a time to hot liquid. Stir constantly until the preferred consistency is reached.
HOMEMADE CREAM SOUP MIX (no fat)
2 C powdered nonfat milk, 3/4 C cornstarch, 5 chicken bouillon cubes. 2 Tablespoons dried onion flakes. 2 teaspoon basil and 1 tsp thyme leaves. 1/2 tsp pepper. Combine al ingredients. Mix well. Store in airtight container. Equals 9 cans of soup. For one can soup: Combine 1/3 C dry soup mix with 1 1/4 C cold water in a saucepan. Stir and cook until thickened. Add to casserole as you would canned product.
For Mushroom soup: Add a 4 ounce can of mushrooms with juice as part of the liquid called for in recipe.
WHITE SAUCE
Thin: for vegetables and soups. For each cup sauce: 1 T butter, 1/2 -1 T flour, 1/4 tsp salt, 1/8 tsp pepper and 1 C milk.
Medium: For creamed and scalloped foods. 2 T butter, 2 T flour, 1/4 tsp salt, 1/8 tsp pepper and 1 C milk
Thick: 1/4 C butter, 1/4 C flour, 1/4 tsp salt, 1/8 tsp pepper, 1 C milk.
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Variations:
Cheese sauce: for vegetables, rice, macaroni and egg dishes. Prepare medium sauce. Stir in 1/4 tsp dry mustard and 1/2 C shredded cheese. Heat over low heat stirring constantly, until cheese is melted and sauce is smooth. Note...for richer cheese sauce and 1 C shredded cheese, 1 Tsp dry mustard, and add 1/2 - 1 tsp Worcestershire sauce. Heat over low heat till smooth.
Curry sauce: for chicken, lamb, shrimp and rice. Follow directions for medium white sauce and stir in 1/2 tsp curry powder with the flour.
Dill sauce: for meat or fish. Follow recipe for medium sauce and stir in 1 tsp minced fresh dill or 1/2 tsp dill weed with flour. Can add a dash of nutmeg if desired.
GRAVY:
A good brown gravy can be made from the juice from meatballs or any other beef drippings (or poultry). Add 2-3 T flour and stir into the juice of the frying pan. If not much juice is available, add some water (1/2 C) and stir until flour is a smooth paste. Add a little more water or milk and stir until thick and bubbly. Salt, onion salt and even a little beef, or chicken bouillon can be added if drippings or juice from meat is not available. Potato flour or corn starch can also be added as a thickener. Put 1 T in a cup, add a little water and stir to dissolve. Add to hot boiling liquid and stir till thick. If you want it thicker add more potato flour or corn starch or flour. If too thick, add a little more liquid..
