How To Make CREAM OF SOUP MIX - Shelf Stable Pantry Staple

today i want to share with you how to make a cream of soup mix that's a shelf-stable pantry staple hi sweet friends i'm mary and welcome to mary's nest where i teach traditional cooking skills for making nutrient-dense foods like bone broth ferments sourdough and more so if you enjoy learning about those things consider subscribing to my channel and don't forget to click on the little notification bell below that'll let you know every time i upload a new video now there are four ingredients that you need to make this cream of soup mix and the first one is dry milk powder and you can use either the non-fat dry milk powder which is the easiest one to find at the grocery store or if you want you can use the whole milk dried powder they basically create the same result the only difference is obviously if you use the whole milk dried powder the cream of soup mix will when you reconstitute it will be slightly richer however for what you gain in richness you lose in shelf life if you you if you use the non-fat dry milk this should have a shelf life for about one year if you use the whole milk dry milk then that's going to have a shelf life of about six months and the reason for the difference in shelf life is because the whole milk dry milk powder still contains the fat and fat even if it's dried has a shorter shelf life than the rest of these ingredients whatever dry milk powder that you use you're going to need two cups but don't worry about writing any of this down because i'll put a link in the description below and when you open up the description it'll say recipe you click on that and that'll take you right to the recipe and you can read it online or print it out next you're going to need three quarters of a cup of cornstarch and if you're worried about the cornstarch being genetically modified just look for one that says non-gmo and those are becoming more and more common at the grocery store now this is the one that i found at my grocery store and it says organic cornstarch and non-gmo so maybe you'll find something you know as i've shared with you i live in a small town and i found this at my grocery store so maybe you'll find something like that if you are concerned about the gmo next you're going to need a quarter of a cup of bouillon powder and today i'm using chicken bouillon powder but you can use any bouillon powder that you want but i do recommend if possible to use your own homemade bouillon powder and i have a lot of videos where i show you how to make your own bouillon powder and you can make beef bouillon powder homemade chicken bouillon powder and a vegetable bouillon powder so you have a choice and that's what i would recommend it's very easy to make using bone broth broth or stock and this way you control what goes into your bouillon powder you don't have to worry about having any chemicals or monosodium glutamate or things like that that are often found in the chicken bouillon powders at the grocery store so think about making your own bullion powder and then you're going to need a quarter of a cup now what about making this a cream of soup mushroom mix today as i said i'm using chicken bouillon powder so this is going to be a chicken cream of soup mix it's very easy to turn this into a mushroom-based cream of soup mix all you need to do is take some dry mushrooms they can either be ones you've dehydrated yourself or dried mushrooms that you've bought at the store you're going to want to take a half a cup you're going to want to pulverize them in a little grinder or a blender whatever you have and that should give you about a quarter of a cup of mushroom powder and then you would use that in place of your bouillon powder and if you wanted it to have a few little chunks of mushrooms in it you could just chop up a few of the dried mushrooms and add that to your quarter cup of mushroom powder so you can do this with a beef bouillon powder a chicken bouillon powder a vegetable bouillon powder or your mushroom your dried mushroom powder the final ingredient that you're going to need is one tablespoon of salt and i'm just using a fine ground sea salt you can use any salt you want just make sure it's a fine ground now if you're using a commercially prepared store-bought bullion powder that contains salt then you would eliminate this tablespoon of salt but if you're using your homemade bouillon powder to which you've not added salt then you need this tablespoon of salt and there's one more optional ingredient you can add if you want and that's some type of seasoning and if you want to add some herbs some dried herbs some dried spices whatever the case may be you can add up to two teaspoons of herbs or spices to your mix next you're going to need some type of jar and a quart size jar works good for the amount that we're making and you just want to make sure that it has some type of lid and then to make things easy to get them into the jar i'm going to use a funnel but you don't need this if you don't have a funnel a good makeshift version is just to take a paper towel and kind of roll it up a little and put it in like that and then you can pour your ingredients into your jar makes it a little neater but all we're going to do is just mix everything up into our jar next once you get everything into your jar you're going to put your lid on and you're just going to start giving it a good shake and getting everything incorporated once you give this a good shake and it looks like everything's incorporated together what you can do is put in one of these silica gel packs i really like using these these will keep this mixture nice and dry they're especially helpful if you live in a humid climate now this is all ready to go into your pantry and this will be shelf stable for one year now you can take it one step further if you want to try to preserve it even a little better if you want to try to get all the air out of this and maybe even extend the shelf life past one year you can take a canning lid assuming you're using a canning jar and you can just put it on top just as if you were getting ready to can something and then if you have one of these handheld foodsaver devices i think i've showed you showed you all this before you just take the little adapter to use on cans you push this down make sure that it's securely down and then you just take your little food saver device i have an old one they actually are even more streamlined than this now and then you just line up there's a hole here there's a hole here and you line the two holes up and then you turn on the power and it sucks out all the air and you do hear in person you hear a slight change which tells you that it's gotten all the air out but i don't know if you always hear it on camera but i'll i'll go ahead and suck out the air and then i'll show you how you can tell you've got a good seal now when you do this at home you'll hear a slight change and then another way you get in the sound another way you can tell is you'll see that this is a little heavy so it might become unattached but if if you if you feel see if if you go to pick up your jar or you think you're just going to loosen this it's actually attached so you just hear that and then you just remove this your uh your little jar attachment and then you'll see this you can't get this off with your hand that's on very securely so it sucked out all the air and now i i would think this will definitely extend the shelf life now to open this you're going to need a little can opener just with the dull edge hit that roof and even the stuff inside moved then you can take out what you want and assuming you use this device you can put this back on do the same thing suck out the air and hopefully then extend the shelf life but if not that's kind of you know the the optional uh way to store it it does have a very good shelf life regardless so you can just put your your screw top lid on and in the pantry it goes alrighty now let's reconstitute some of this so that you can see how to use this whenever you have a recipe that calls for cream of soup now when you're ready to reconstitute this what you're going to need is one and one quarter cups of cold water and one third cup of your cream of soup mix and you're going to go ahead and put this all into a saucepan and then we're going to bring it over to the stove and we're going to whisk it well and heat it up well now we've got our wonderful cream of soup mix and we've reconstituted by as you saw adding the water to the mix we took it over to the stove and we just kept whisking it until we brought it up to a boil once we brought it up to a boil kept whisking it for about a minute or so to watch it thicken and you'll know you have the right consistency when you dip your spoon into the mixture and you can run your finger down the back like that and it stays separated then you know you've got the right consistency now the amount we made here with the quarter cup of water and the one-third cup of the cream of soup mix is the equivalent of one can of cream of soup so if you have a recipe that calls for a can of cream of soup you can simply make your mix as we did and add it to your recipe well if you'd like to learn how to make your own bouillon powder so that you can make this uh cream of soup mix 100 homemade be sure to click on this video over here where i have a playlist that will show you how to make a beef bouillon powder chicken bouillon powder and vegetable bouillon powder and i'll see you over there in my texas hill country kitchen love and god bless

Channel: Mary's Nest

Views: 141,536

Keywords: How To Make CREAM OF SOUP MIX - Shelf Stable Pantry Staple, How to make cream of soup mix, cream of soup mix, shelf stable pantry staple, shelf stable cream of soup mix, cream of soup recipe, cream of something soup dry mix, cream of soup dry mix, cream of soup base, pantry staples, pantry, pantry staple recipes, dry cream of soup mix, dry cream of soup recipe, food storage, pantry essentials, long term food storage, pantry recipes, pantry food, marysnest, marys nest

Id: pgU4f5tXNZE

Length: 10min 23sec (623 seconds)

Published: Wed Sep 02 2020