Dairy-Free Cream of Chicken Soup Mix

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Longtime readers (or anyone who knows me) may remember that I am a recovering cream of soup addict. I love creamy, unhealthy, church-potluck casseroles. Growing up I always chose my great-aunt’s Chicken Divan casserole for my birthday dinner. 

We went without creamy sauces for a few years post-dairy allergy diagnosis. Then I tried some of the prepackaged ones with some success. Cost and availability were still barriers, though. 

Then I dairy free-ified Mary Ostyn’s Cream of Anything Soup Mix from Family Feasts for $75 a Week. And the casseroles reappeared in the house and the people were happy and the angels sang.

What’s your favorite cream-of-soup-using recipe?

Dairy-Free Cream of Chicken Soup Mix
A versatile, shelf-stable, dairy-free cream of soup mix.
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Ingredients
  1. 3 cups powdered soy milk or other dairy-free powdered milk
  2. 1 cup cornstarch
  3. 1 cup dairy-free, MSG-free powdered chicken bouillon (I like Orrington Farms)
  4. 2 Tablespoons onion powder
  5. 1 teaspoon dried thyme, crumbled
  6. 1/2 teaspoon dried basil, crumbled
  7. 1/2 teaspoon black pepper
Instructions
  1. Combine all ingredients in a large bowl.
  2. Store in a tightly-covered airtight container for up to one year.
To make soup
  1. Combine 1 1/4 cups water and 1/2 cup soup mix in a medium saucepan.
  2. Mix well.
  3. Bring to a boil and cook until thickened, about 2 to three minutes, whisking constantly.
Notes
  1. You can add minced celery, mushrooms, or cooked shrimp to make other cream of flavors, although I usually don't bother and just use the basic mix in any recipe.
  2. Orrington Farms also makes a vegan chicken broth bouillon.
  3. This soup doubles as a quick, creamy gravy.
Adapted from Mary Ostyn
Adapted from Mary Ostyn
No Whey, Mama http://nowheymama.com/

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