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Creamed Soup Mix
To use in place of canned cream soups in casseroles or as a base for your own soups. It is much lower in fat and salt than the canned versions. The trick is to have it made up ready to use.
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup(or less) instant vegetable bullion
2 Tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
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 saucepan.
Cook and stir until thickened. Add to casserole as you would the canned product. Makes equivalent of 9 cans of soup.
Makes 9 servings with less than 1 gram fat per serving.
Variations:
Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked
The variations are endless!
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