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 Cream Soup Mix

Posted By On December 7, 2010 @ 8:50 am In Holidays,Soups and Stews

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.

Ingredients

  • 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

Directions

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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