Cream-of-whatever Soup Mix (makes Equivalent of 9 Cans)
Ingredients
- 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
Instructions
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.
-----I just found this today & it sounds interesting. I have plenty of recipes that call for cream of chicken or cream of mushroom soup & I will be trying this next time.
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