Make-Your-Own Campbell's Soup

So many casserole recipes call for Cambpell's soup. There are two ways to get around this. Almost anywhere in India you can find Maggi or Knorr soup packets in varying flavors: cream of chicken, cream of mushroom, etc. The powdered soup mixes say to reconstitute them with four cups of water. If you want to use these as substitutes for one can of Campbell's soup, you can add one pack to your recipe with two cups of water. But the flavor of these soups is very distinct and a little "Indian."

Another solution is to keep a creamy soup mix on hand. I mix this up and keep it in an airtight jar with my flours in the pantry. Here's the recipe:

Creamy Soup Mix

2 c. powdered milk (I use Every Day brand)

3/4 c. cornstarch (called corn flour here)

1/2 t. pepper

2 T. onion flakes (I use about 1 T. of onion powder brought from the states)

1 t. basil

1 t. thyme

Mix all together in an airtight container. Equivalent of 9 cans of soup.

To use: Combine 1/3 c. of mix with 1 1/4 c. cold water. Cook on medium-low heat, stirring until thickened. Or just add soup mix and water to the recipe you're making as it cooks. You don't always have to mix this up separately and then add it to your recipe, depending on what you're making.

To make cream of chicken soup: Add one cube of chicken buillion. (Most stores carry small packets of Maggi "Chicken Magic." That's what I use.)

To make cream of mushroom soup: Chop 1-2 mushrooms, fry in about 1 t. butter, then add soup powder and water and cook.

You can get creative and make just about any kind of creamy soup you might want!

Enjoy!