Remember when I said that I use Magic Mix to make my own Cream of Chicken soup?
Not only is it better for you...
It tastes de-lish too!
Here is how you make it (from the Utah State Extension office/Every Day Food Storage)
2 1/3 cups powered milk OR 4 c. instant nonfat dry milk
1 cup flour
1 cup butter (room temperature)
Combine in a large bowl until it resembles cornmeal. My beater attachment on my KitchenAid mixer works like a charm. Store, sealed in the refrigerator until ready to use.
Cream of Chicken Soup
(Equal to one can condensed soup)
1 c. Magic Mix
3/4 c. chicken broth
1 t. dry parsley
dash onion salt
Put all the ingredients into a sauce pan over medium heat. Stir constantly with a wire whisk until mixture just comes to a boil.
That's all there is to it!
**You can use the liquid from a can of mushrooms for cream of mushroom soup. Add a few drops of Kitchen Bouquet for a darker color to this soup.