Homemade Cream Soup
Source of Recipe
Plix Mail
Recipe Introduction
To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready for use!
List of Ingredients
2 cups nondairy powdered nonfat milk
3/4 cups cornstarch
1/4 cup vegetable bullion
2 Tblsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves
1/2 tsp. pepper (opt)Recipe
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup:
Combine 1/3 c of dry mix with 1 1/4 c of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. Makes equivalent of 9 cans of soup. Vary the spices to suit your own taste or the type of casserole you were making. Yield 9 servings with less than 1 GM fat per serving.
Variations:
Mushroom Soup: Add 1/2 c finely chopped mushrooms
Celery Soup: Add 1/2 c minced celery
Potato Soup: Add 1 c diced potatoes, cooked
Vegetable Soup: Add 3/4 c mixed vegetables, cooked
Broccoli Soup: Add 1 c chopped broccoli, cooked
Asparagus Soup: Add 1 c chopped asparagus, cooked
Suggestions for Nondairy powdered nonfat milk are:
Soy Milk Powder
coconut milk powder,
Vance's Dari Free (potato based)
rice milk dry powders
the original "Better Than Milk"
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