Condensed Cream soup base III
Source of Recipe
GFCFrecipe link archives posted by Jana C.
List of Ingredients
2 cups powdered nonfat milk (Dari-free or Rice milk powder)
3/4 cup cornstarch
1/4 cup or less instant vegetable bouillon ( or chicken )
2 tablespoons dried onion flakes
1 teaspoon basil leaves (optional)
1 teaspoon thyme leaves (optional)
1/2 teaspoon pepper
Recipe
Combine all ingredients, mixing well. Store in an airtight container until you are ready to use it.
To substitute for one can of condensed soup, combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened, add to your casserole as you would canned products and the same thing for sauces and soups. If you don't want basil or thyme in the soup base, leave it out. If you want to substitute instant chicken bouillon for the vegetable, do it; be as creative as you want to be.
This makes enough for 9 cans of soup.
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