Cream-of-Whatever Soup Mix
Source of Recipe
The New American Diet, c1986
Recipe Introduction
Makes equivalent of 9 cans
It's fat-free and has less sodium than good old
Campbell's!
List of Ingredients
2 c Powdered nonfat milk
3/4 c Cornstarch
1/4 c Instant chicken bouillon
2 tb Dried onion flakes
1 ts Basil leaves
1 ts Thyme leaves
1/2 ts Pepper
Recipe
NOTE: 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 to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned
product. Makes equivalent of 9 cans of soup.
If you want to make cream of mushroom or cream of chicken, or whatever, just add some chopped mushrooms or chicken (or whatever) to the recipe.Make sure you STIR constantly while
you're thickening it on the stove. Otherwise it may scorch. Bring it to a boil (while stirring), let it boil for
20-30 seconds, and take it off the heat.
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