“Cream” Soup base

“Cream” Soup base

This was in our newspaper today and looks to be an excellent way to have an inexpensive soup base on hand when you don't have canned/frozen soup. This mix can be used in casseroles or as the base for homemade cream soups with much lower fat and sodium content. The entire cream soup mix recipe is equivalent to 9 cans of soup and probably costs about 1/2. I dare say most of us have most of these ingredients in the pantry. To be honest, I'd probably leave out the basil and thyme to make it more neutral and add garlic powder (NOT salt) to taste. RECIPE 'Cream' Soup Mix Ingredients: 2 cups nonfat powdered dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon 2 tablespoons dried onion flakes 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon pepper Directions: In a large bowl, combine dry milk, cornstarch, instant chicken bouillon, dried onion flakes, basil leaves, thyme leaves and pepper. Store in an airtight container until ready to use. To substitute for 1 can of condensed soup: combine 2/3 cup mix with 1 1/4 cups cold water in a saucepan. Stir to moisten, then heat over medium-low heat until thickened. Add to casserole as you would canned soup. Makes 18 servings. Per serving: calories, 55; fats, trace (1% of calories); cholesterol, 1 milligram; carbohydrate, 10 grams; fiber, 0 grams; protein, 3 grams; sodium, 630 milligrams FROM CAROL REID IN 'THYME IN THE VILLAGE' (DAVIDSON UNITED METHODIST CHURCH)
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