recipe to make your own condensed cream
Source of Recipe
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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 to use!
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 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
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