While I haven’t vetoed all processed food, over the past several months I’ve been taking steps to lessen the amount of majorly processed food that passes through our pantry.
One of the things I’ve done is to stop buying creamed soups for cooking, and start making my own. This is not a new concept. If you google “cream of something” soup, you’ll get loads of search results.
One of the most popular recipes is for a powdered version that you mix in bulk and then use as needed, simply by adding water. The ingredients are dried milk, cornstarch, instant chicken bouillon and dried minced onion.
I have never in my life bought instant chicken bouillon and I see no reason to start now. Since bouillon is mainly for flavor and since I make homemade chicken stock on a regular basis, I decided to use chicken stock in place of the water and kill two birds with one stone. So I only use the three dry ingredients shown above plus chicken stock.
Also, when following versions of the most popular recipes, I found the final result to be thinner than I would like, so I cut back the amount of liquid added.
You basically mix the dry ingredients together and store in an airtight container until you have a recipe that calls for cream of something soup. Then you add liquid to the dry ingredients and heat over low heat until thickened. Once your soup has thickened, you can add extras like chopped celery, cooked chicken and mushrooms to customize it.