Recipe provided by Montana State Extension.
Use this in place of canned creamed soups for casseroles or as a soup base. It is much lower in fat and salt than canned soups.
- 2 cups nonfat dry milk
- 3/4 cup cornstarch
- 1/4 cup instant chicken bouillon
- 2 tablespoons dried onion flakes
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- Combine all ingredients. Mix well. Store in an airtight container.
- To Cook Condensed Soup:
- Yield: 1 serving
- Serving: 1 1/3 cups
Combine 1/3 cup dry mix with 1 1/4 cups cold water in a saucepan. Cook and stir until thickened.
To prepare simple cream of vegetable soups:
Mix condensed soup according to directions above. Add 1 cup of your favorite cooked vegetable (mashed or diced) Add 1/2 to 1 cup of milk to desired soup consistency. Heat, stirring constantly to keep milk from scorching.
To use in a casserole:
Add prepared soup to casserole as you would for each can of condensed soup.
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