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    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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