Cream of chicken, cream of mushroom, cream of celery… American casseroles seem to need these soups in order to exist. With Thanksgiving coming up (green bean casserole, turkey-leftover-casserole…) our need for cream of (blank) soup increases here in Senegal.
I came across this recipe, which is a perfect solution to our cream soup needs.
1 cup powdered milk
3/4 cup cornstarch (maïzena in French stores)
1/4 cup bouillon
4 Tbsp dried minced onions
1 tsp dried basil
1 tsp dried thyme
1 tsp pepper
For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick.