Gourmet Food Storage – “Souper” Simple, “Souper” Necessary, and “Souper” Delicious

I don’t know about you, but when I was growing up, many of the meals that I helped my mother make called for a can of “Cream of” (fill in the blank) soup.  Oftentimes, it was cream of mushroom soup in our family.  I remember, growing up, one of my favorite casseroles called “Pea Casserole.”  The recipe was simple: 1 pound ground beef – browned, 2 cans of peas (drained), 1 can cream of mushroom soup all mixed together and topped with tater tots and baked for an hour.  I still have very fond memories of that meal.

I’m betting that while your family probably didn’t have “Pea casserole” you had one or two or twelve recipes that called for “cream of……..” soup.

So today, I’m going to share three cream of or creamy soup mixes made with our focus ingredient this month – Magic Mix. These soups are the backbone of hundreds of recipes that you can use to stock your food storage pantry so simply.  If you missed the original post on Magic Mix and how to make it, you can find it here.

Cream of Chicken Soup

1 C magic mix

3/4 C chicken broth

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp nutritional yeast

Directions:  Whisk the ingredients together and cook over a medium heat until it reaches serving temperature or begins to thicken (if you are using it as a component in a recipe).

Recipes like Campbell’s (R) 15-Minute Chicken and Rice Dinner or Italian Cream Cheese Chicken call for this soup.

Cream of Mushroom Soup

1 C Magic Mix

2 cans mushroom pieces (reserve the liquid) or 8 oz mushrooms sauteed, or 1/2 C freeze-dried mushrooms

3/4 C water (use the liquid reserved from the mushroom pieces if you are using canned mushrooms)

1/2 tsp onion powder

1/2 tsp garlic

1/2 tsp nutritional yeast

Directions: Whisk the ingredients together and cook over a medium heat until it reaches serving temperature or begins to thicken (if you are using it as a component in a recipe).

Recipes like the above Pea Casserole, Creamy Mushroom Porkchops, Crockpot Swedish Meatballs, and Terrific Tuna Casserole all call for Cream of Mushroom Soup.

Condensed Tomato Soup

1 C Magic Mix

1 1/2 C water

1/2 C tomato powder

1/2 tsp salt

1/4 tsp pepper

Directions: Whisk the ingredients together and cook over a medium heat until it reaches serving temperature or begins to thicken (if you are using it as a component in a recipe.)

The first meal I cooked for my husband after our honeymoon was spaghetti.  I used three cans of condensed tomato soup, a pound of browned ground beef, and a packet of spaghetti mix.  He said that it was better than his mother’s spaghetti.  Now that’s a compliment for any bride!  Some other ideas if you want to use this in a recipe, here are some to try:  Quick and Easy Chicken Tortilla Soup,  Chicken Parmesan Soup, or Pressure Cooker Porcupine Meatballs.

What about you?  Do you have any favorite recipes that call for one of these soups?  Is it a favorite childhood recipe like the Pea Casserole recipe from my childhood?  Share your thoughts with us in the comments.

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