Homemade cream soup from THRIVE foods

Photo Credit: Pittaya

Would you like to be able to make your own healthier, preservative free, homemade cream soups?  Do you use them regularly?  How many cans in 1 year?  Do you have that many cans stored?  Did you know you can make your own with THRIVE?

I got these recipes (and then modified them a bit) from Heather over at Cooking with my Food Storage.  Thanks Heather!

One idea would be to multiply this recipe by 5-10 and keep a bag or jar of it handy.  Then, just scoop out 1 1/2 cup dry mix and add 1 1/4 cup water each time you need a can.

One can Cream of Chicken Soup:

• 3/4 cup THRIVE Instant milk
• 1/3 cup THRIVE Butter Powder
• 1/4 cup THRIVE flour (or any white flour)
• 1 1/4 cup cold water
• 1 1/4 tsp. THRIVE chicken bullion
• 2 T. THRIVE freeze dried chicken dices

Mix all ingredients together with a wire whisk over medium high heat.  Cook and stir until thickened.  Use as you would the canned product.

One can Cream of Mushroom Soup:

• 3/4 cup THRIVE Instant milk
• 1/3 cup THRIVE Butter Powder
• 1/4 cup THRIVE flour (or any white flour)
  
• 1 1/4 cup cold water
• 3/4 tsp. THRIVE beef bullion
• 2 T. THRIVE freeze dried mushrooms (diced)

Mix all ingredients together with a wire whisk over medium high heat.  Cook and stir until thickened.  Use as you would the canned product.



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