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