Ready or Not #79: Cream Based Soup

A friend of mine from work tried a couple of my recipes and liked them and so she decided to share one of her favorite recipes with me.  The thing that I love most about this recipe is that it is MADE FROM ITEMS IN YOUR FOOD STORAGE, that and it tastes good.

One thing that I want you to notice is that one of the ingredients is water, but that is good because you have water stored in your food storage.  Most of the time you can just turn on the tap, but just in case the city well line breaks and your tap runs dry, it is a good thing to be prepared. Two gallons, per person, per day for a two week period.

I’m so glad that she gave me this recipe because it is perfect timing now that it is fall and it is starting to cool down – perfect soup season.

Cream Soup Base

1/4 tsp black pepper
½ tsp dried thyme
½ tsp dried basil
1 tablespoon dried onion flakes
2 tablespoon cornstarch
2 tablespoon chicken bouillon granules
1 cup nonfat dried milk powder (make sure that it is a good tasting powdered milk – it makes all the difference.  I like Country Cream the best, but there are other good brands too.)

Store in an airtight container

For Soup: Add 2-cups cold water and cook on medium heat stirring constantly.

When thick, add your main ingredients: Chicken, mushrooms, veggies, broccoli (the most perfect vegetable on the face of the earth), cheese, or anything else that sounds good.

Makes 3 – 5 cups depending on what you have added.

A side benefit of cooking soup like this is the wonderful aroma that fills your house – it’s like a magnet for your family to come to the table at dinnertime.

Some of the local grocery stores are having case lot sales.  In my opinion, this is a great time of year (instead of in August when you have the cost of getting your children into school).  At one of the stores, the first thing you see when you walk in the door are the 50 gallon, never been used, blue water storage containers.  After picking up one and placing it in your cart, the next items you come to are rows and rows of cases of canned goods.  Myself, I would pass by the canned peas because I just can’t eat canned peas (mushy – buy frozen instead), but I have found the canned potatoes work great in a pinch if you want a quick and hearty soup without waiting for the potatoes to become tender.

All of it is good; you just need to remember to buy what your family likes and what you will find useful in creating delicious meals from your food storage.  One more hint.  When you bring your case goods home, mark them with a magic marker with the date, the price that you bought it for and how many cases of that item you bought – then make sure to use them in order.  When you get to the last case you will be able to see how fast you went through that particular item.  If you used everything in three months then you will know to buy four times as much.  If you used it up in six months then you will only have to double the amount you originally bought.

This is a no-muss way to figure out how much your family needs for a year supply of food and sundries.  It will only take two or three years to get it figured out, if you rotate like you are supposed to.  Rotation is key in preserving good taste, full nutritional value and in figuring out how much you really need.

Now whip out your debit card and buy some piece of mind – I’m talking about food storage — NOT shoes!

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