I have been using this homemade mix for more than three months now and won’t be switching back. Not only is the homemade less expensive, it is delicious! There is no comparison in the taste. What’s funny is that I never realized what a taste difference there is between the homemade cream of chicken soup and the store bought. One recipe replaces one can cream of chicken soup. This is your basic white sauce which you can use as is or add flavorings to. Slowly whisk in the milk and heat while stirring. Cook over medium low heat for 2-3 minutes, stirring constantly. Ingredients: 2 cups powdered nonfat milk 3/4 cup cornstarch 1/4 cup instant vegetable bouillon 2 Tbsp. Whisk until smooth and slowly heat until thickened. Sprinkle the flour over it and stir to incorporate. You can add spices or adjust the amount of spices, as desired. It contains no MSG and is GMO free.Ĭombine all the ingredients together and store in an airtight container. I use this chicken bouillon from Orrington Farms. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add onion and sauté 5-8 minutes or until translucent. Some of them have MSG and other additives in them, and some of them don’t. In a soup pot, melt coconut oil over medium-high heat. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms. There are a lot of different types of chicken bouillon you can buy. Combine the chicken broth and 1/2 cup of the milk in a large saucepan.
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