Before the month ended I wanted to give you one more recipe I found that worked perfectly with powdered milk. This month we have had fun with delicious powdered egg and milk recipes and this new recipe is no exception. I have made this soup for a year now and every time I make it I realize even more how much I love it. I love that it uses sweet potatoes (one of my favorite vegetables!) and makes a perfect fall soup. Serve this soup with some cornbread or toasted bread (I made our French bread recipe) and you will have a perfect dinner on a cold night.
I found this recipe first on Mel’s Kitchen Cafe website and then I have seen it on several other popular food blogs. Thanks Melanie for this great recipe!! This recipe is also great with or without chicken. When I leave the chicken out of this recipe I serve the soup topped with crisp bacon–I think I actually prefer it that way 🙂
- 3 c. water
- 1 c. powdered milk 'magic mix' **See below for recipe
- 1 pkg. (8.5 oz.) cornbread mix (I used Betty Crocker's cornbread mix package)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 t. oregano
- 2 quarts chicken broth (I used water and McCormick Chicken Base from Costco--one of my favorite ingredients in my food storage)
- 2 chicken breasts, cut into 1/2 inch cubes
- 2 large sweet potatoes or yams, peeled and cut into 1/2 inch pieces
- 1 c. cheddar cheese, shredded
- 3 c. frozen corn (not thawed)
- 1/2 c. fresh parsley (or 1-2 T. dried)
- Salt and pepper to taste
- *I also added some garlic powder, Montreal Steak Seasoning and cut up celery to my soup. I liked the extra texture the celery gave the soup
- Mix water, powdered milk magic mix and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.
- 2 1/3 c. dry powdered milk
- 1 c. flour
- 1 c. butter (2 cubes), softened
- Combine all ingredients together into a large mixing bowl. Mix until completely incorporated (a food processor works great). Keep tightly covered in the refrigerator for up to three months.
- Magic Mix is VERY easy to make and is great to have in your fridge to use when making cream soups, alfredo sauce, homemade cream of chicken/mushroom soup, puddings, etc.
Baking or cooking with powdered milk:
1 c. water + 3 T. dry powdered milk = 1 c. milk
Ratios for drinking powdered milk:
3/4 c. dry powdered milk + 1 c. warm water + 3 c. cold water= 1 quart milk
3 c. dry powdered milk + 4 c. hot water + 12 c. cold water = 1 gallon milk
Milk Alternate Conversions (Morning Moo):
1/2 c. dry powdered milk alternate + 1 c. hot water + 4 c. cold water = 1 quart milk
1 T. dry egg powder + 2 T. water = 1 large egg
2 T. dry egg powder + 4 T. water = 2 large eggs
1/4 c. dry egg powder + 1/2 c. water = 3 large eggs