Dry Cream of Mushroom Soup Mix
Ingredients:
- 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
Directions:
Mix dry ingredients.
This makes about 20 Tablespoons or four batches. Store in an airtight container, such as a mason jar, and shake well before using.
To make soup:
Add 5 Tablespoons dry mix to 1 cup water, heat over low until thickened, whisking, preferably constantly.
Note:
For best results, look for dried mushrooms that are not imported from China. Any edible dried mushroom can be used, but shiitakes tend to be more affordable. White button mushrooms can be dehydrated easily at home if you have a food dehydrator.