Homemade \"cream\" soup

1 servings

Ingredients

Quantity Ingredient
2 cups Powdered nonfat milk
¾ cup Cornstarch
¼ cup (or less) instant chicken(or
Vegetable if you prefer)
Boullion
2 tablespoons Dried onion flakes
1 teaspoon Basil leaves
1 teaspoon Thyme leaves
½ teaspoon Pepper

Directions

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 sustitute for one can of condensed soup: Combine ⅓ cup of dry mix with 1¼ 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.

I think you could probably vary the spices to suit your own taste or the type of casserole you were making.

Makes 9 servings with less than 1 gram fat per serving.

Variations:

Mushroom Soup: Add ½ C finely chopped mushrooms Celery Soup: Add ½ C minced celery Potato Soup: Add 1 C diced potatoes, cooked Chicken Soup: Add ½ C diced chicken, cooked Vegetable Soup: Add ¾ C mixed vegetables, cooked Broccoli Soup: Add 1 C chopped broccoli, cooked Asparagus Soup: Add 1 C chopped asparagus, cooked The variations are endless, limited only to your imagination.

From Tracey Sconyers (tls@...). Fatfree Digest [Volume 10 Issue 29], Sept. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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