Title: Homemade "Cream" Soup Mix
Categories: Soup Breakfast
Yield: 9 Servings
| 2 | c | Dry non-fat dry milk |
| 3/4 | c | Cornstarch |
| 1/4 | c | Chicken or vegetable stock |
| 2 | tb | Dried onion flakes |
| 1 | ts | Basil leaves |
| 1 | ts | Thyme leaves |
| 1/2 | ts | Freshly ground black pepper |
To use in place of canned creamed soups in casseroles or as a base for your
own soups. Much lower in fat and salt than the canned versions. The trick
is to have it made up ready to use. 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 a saucepan. Cook and stir until thickened. Add to casserole as you
would the canned product. Makes equivalent of 9 cans of soup.
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1/9 recipe calories 131,protein9.5 gm,carb.4.8 gm,total fat 1.4
gm,CSI Units 0.6,dietary fiber 0.3 gm,sodium 728 mg,potassium 456
mg,calcium 59 mg,iron 1.3 mg.NOTE: If using your own low sodium, low fat
stock the sodium and fat will be substantially less.
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The New American Diet by Connor & Connor