I'm watching several "cream of" posts. I wish someone would show it as the finished soup. I would like to see how well it mixes up and what the finished texture looks like.
Could this be vacuum sealed and stored in the freezer? I do that with my powdered milk, but I’m not sure about how well the other ingredients would be affected by freezing. I love you presentation! You have wonderful voice and a calm demeanor. Not a lot of silly chit chat. I’m subscribing! 😊
The plan is for me to make my own powdered milk when the girls kid in the spring. You can use the fruit roll up mats in the dehydrator it's like 130° for 12hr (approx) I believe.
That is so timely! Thank you so much for sharing. I rarely use cream soups because of the ingredients but there are a few recipes I wish I had a decent alternative for... I will give this a try!
Lovin' this & you have a new subscriber 🙋♀️ sharin', too. I'm thinkin', if we vaccuum seal the jars they could be stored a bit longer, & the great thing is, once opened it can still be resealed! Do you have an idea on length of expiration? 💞~👵
What would the expiration date be for the Cream of Dry Soup Mix? I have a hard time using certain foods up for my small family of 2. Trying hard to not get caught up into storing to much food that would go bad if not used within a certain amount of time. However, I like the thought of knowing the ingredients put in rather than purchasing a can. It would also be interesting to know how much you are saving by making your own.
I would go by the expiration date on whatever powdered milk brand you use for the recipe. That probably has the shortest shelf life of any of the ingredients so it would be best to use that as your guide. Saying that, I have never even thought to put an expiration date on mine. I just make a batch at a time and make more as we consume it. If it smells ok and is still perfectly dry with no clumps, I feel ok using it.
@@bakerhillfarm I appreciate your feedback. I have started to completely gut my pantry so I can reorganize so I will be able to find ingredients for recipes; I get to where I don’t feel like baking/ cooking when it takes twice as long to find ingredients or supplies needed and the actual prep time is usually around 5-30 minutes depending on the recipe. I need to have organization to be sufficient for time management; With that said when I make your Cream Of Dry Soup Mix it’ll be a double time saver as I’ll be able to find it. P.S. I need to hang a sign on the pantry door that says “Tina’s Pantry “ “KEEP OUT!” Because other members like to put things wherever with no rhyme or reason. Just like my spices I like all my pie and pastry spices together… Italian spices or Mexican spices all in individual groups. Well hope whatever you make that it continues to help others and spread much happiness. Sending Smiles from Seattle ❤️
In Canada it's hard to find cheddar creme soup I have found the dry cheddar powder like in mac and cheese mix any ideas on the mix for that? I always use the soup in my homemade mac and cheese . It cuts the price of fresh.
You can freeze dry cheese or order freeze dried cheese powder. I would just add some of that powder, maybe 1/2 cup dry powder for this batch recipe. I would probably vacuum seal it to keep it as fresh as possible.
