Recipe#10339

Title: Cream Soup

rec.food.recipes archive

(Makes equivalent of 9 cans)
 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
 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: 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 casseroles as you would the canned product.
 Makes equivalent of 9 cans of soup.