HOMEMADE CREAM SOUP RECIPETo use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat & salt than the canned versions. The trickis to have it made up ready to use! Variations will serve two. Ingredients: 2 cups Powdered nonfat milk 3/4 cup Cornstarch 1/4 cup (or less) instant chicken (or Vegetable if you prefer) Boullion 2 tablespoons Dried onion flakes 1 teaspoon Basil leaves 1 teaspoon Thyme leaves 1/2 teaspoon Pepper
Directions: 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 & stir until thickened. Add to casserole as you would the canned product. 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 Chicken Soup: Add 1/2 cup diced chicken, 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 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
