Homemade cream soup

1 Servings

Ingredients

Quantity Ingredient
2¼ cup Nonfat dry milk
¾ cup Cornstarch
2 tablespoons Dried onion
1 teaspoon Basil
1 teaspoon Thyme
½ teaspoon Pepper

Directions

Combine all and store in an airtight container.

Sub for one can condensed soup: ⅓ c dry mix and 1¼ c cold water. Cook and stir until thickened, or add to recipe.

Makes the equivalent of 9 cans of soup.

Note: the original recipe called for ¼ c instant bouillon, I added ¼ c more dry milk instead. When a recipe calls for a cream of <whatever>, I simply add fresh <whatever> along with the soup mix, or sub a veggie more to our liking). Also, if you make the mix when you're going to use a can's worth, the remainder will fit in a large Kraft parmesan cheese shaker.

Posted to fatfree digest V97 #057 by Marianne Cowley <mcowley@...> on Apr 14, 1997

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