Inspired by my vegan version yesterday, I set out to make a dairy-based one for everyone else (and well, even organic dry milk is cheaper than creamed coconut). This dry mix can be use as a soup base, added to dry recipes and more. Check out the delicious recipe below, for Creamy Chicken and Mushroom Rice, or try it also in these recipes on TrailCooking:
Dry Cream of Mushroom Soup Mix
- 1 cup dry milk
- 6 Tbsp cornstarch
- ¼ cup dried shiitake mushrooms, crumbled
- 2 Tbsp veggie broth mix
- 1 Tbsp dried parsley
- 1 tsp dried onion powder
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
Mix dry ingredients together.
Makes about 20 Tablespoons, or 4 batches worth. Store in an airtight container, such as a mason jar, shake before using.
To make soup, add 5 Tablespoons mix to 1 cup water, heat over a low flame till thickened, whisking preferably, constantly.
Creamy Chicken and Mushroom Rice
Pack in a quart freezer or sandwich bag:
- 1 cup instant rice, white or brown
- 5 Tbsp dry cream of mushroom soup mix
- 2 Tbsp shelf-stable Parmesan cheese (the green can kind)
Bring 1¼ cups water to a near boil, add to rice bag along with chicken and broth, stirring. Seal tightly and put in a FBC cozy, let sit for 10 to 15 minutes. Cuff bag down, stir well.
Insulated Mug Method:
Bring 1¼ cups water to boil, add it to an insulated mug with chicken and broth and dry ingredients, stir and cover. Let sit for 10 minutes, stir well.
One Pot Method:
Bring 1¼ cups water to boil in a pot, add in chicken with broth and rice mixture. Take off heat, cover tightly and let sit for 10 minutes. In cooler temperatures or at altitude, use a pot cozy. Stir well.