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?
- 3 cups powdered soy milk or other dairy-free powdered milk
- 1 cup cornstarch
- 1 cup dairy-free, MSG-free powdered chicken bouillon (I like Orrington Farms)
- 2 Tablespoons onion powder
- 1 teaspoon dried thyme, crumbled
- 1/2 teaspoon dried basil, crumbled
- 1/2 teaspoon black pepper
- Combine all ingredients in a large bowl.
- Store in a tightly-covered airtight container for up to one year.
- Combine 1 1/4 cups water and 1/2 cup soup mix in a medium saucepan.
- Mix well.
- Bring to a boil and cook until thickened, about 2 to three minutes, whisking constantly.
- 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.
- Orrington Farms also makes a vegan chicken broth bouillon.
- This soup doubles as a quick, creamy gravy.