Do you know how frustrating it is to have a list of recipes that you cannot make for lack of ingredients. Or, to be more specific, the lack of a very particular ingredient. How many crock pot meals have I passed up? How many times has Thanksgiving become complicated? How many times have I wanted to make a quick casserole, but can’t?
Soup in a can is nothing I am fond of. Now. I admit, growing up, I ate my share of Campbell’s soup. My mom always had the Bean and Bacon and I would delight in a can of Cream of Mushroom. Or Potato. I wasn’t ever a Tomato or Chicken Noodle Girl. Then, there came a day that I couldn’t help but wonder how pasta stayed pasta and meat stayed meat. In a can. For years. It was then that I couldn’t bring myself to opening up a can of soup to “enjoy” any longer.
After moving to Peru, cans of anything became a thing of the past. After nine years of being here, we are starting to see them creep into the markets with more regularity. But Condensed Cream Soups by Campbells have not made an appearance. This only becomes a frustration when I find recipe after recipe with a can of soup listed in the ingredients.
And then…this. An easy, homemade, did I mention easy, mix to make a “can of condensed soup.” Imagine my delight when a can of soup become as simple as heating up 1/3 cup of mix and water. Did I mention easy? I have adapted this to “Peruvian ingredients” meaning sizes and types of things that are easy to find here. If you are somewhere else, just adapt the amounts depending on what you have accessible.
- 2 (120g) bags of powdered milk // leche en polvo (about 2 1/2 cups)
- 1 (180g) bag of cornstarch // maizena (about 1 1/2 cups)
- 3 boxes of powdered chicken bouillon (about 3/4 cup)
- 1 (78g) jar of Badia powdered onion (about 3/4 cup)
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- In a bowl combine all the ingredients, whisk together well and store until ready to use.
- For the equivalent of a can of condensed soup, mix 1/3 cup of Cream of Anything Soup Mix with 1 1/4 cup of water. Cook until thick.
The powdered bouillon is far easier in this recipe since using cubes would mean squishing them, and I don't want to do that. And yes, I know that the bouillon here uses MSG. There isn't one without it, but use an MSG-Free version if you can get your hands on one. The spices are not required as written. If you want to substitute dried parsley or leave out the dried thyme, feel free. They are meant to add good flavor, don't go crazy if you cannot find one or don't have it on hand.
Did I mention easy?
Now, tell me what you make with cans of condensed soup? Seems that I have overlooked those recipes for the last nine years!