Cream of Soup Bases
Source of Recipe
rec.food.recipes
List of Ingredients
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable boullion
2 Tbsp. dried onion flakes
1-tsp. basil leaves
1-tsp. thyme leaves
1/2 tsp. pepper
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 cup of dry mix with 1 1/4 cups 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-gram fat per serving.
Variations:
Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked
Creamed Soup Base/substitute
This recipe is the equivalent to 1 10 2/4 oz can cream of chicken soup.
The recipe may be doubled, but still use only 1 egg yolk.
Creamed Soup Base
1 1/2 cup chicken broth
4 Tbsp flour
2 Tbsp butter
1 Tbsp cream
1 egg yolk
In a small saucepan, heat broth 10 minutes. Melt butter and stir in flour to make a roux. Whisk roux into broth. In a small bowl, blend together cream and egg yolk. Gradually add 1/4 cup of broth mixture.
Pour contents of bowl into saucepan. Cook and stir for 10 minutes. Do not boil.
|
|
member logon
