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Cream Soup Mix
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2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced-sodium chicken bouillon granules
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
In a large bowl, combine all ingredients. Store in an airtight container. For
a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in
a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir
for 2 minutes or until thickened. Cool. Use as a substitute for one
10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup. For
1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan
until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or
until thickened.
Yield: 3 cups.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |