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Cream of whatever Soup Mix (makes Equivalent of 9 Cans)

6 Comments

Ingredients
  • 2 c powdered nonfat milk
  • 3/4 c cornstarch
  • 1/4 c instant chicken bouillon
  • 2 tb dried onion flakes
  • 1 ts basil leaves
  • 1 ts thyme leaves
  • 1/2 ts pepper
Instructions

To use in place of canned cream 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 casseroles as you would the canned product. Makes equivalent of 9 cans of soup.

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A very easy & cost affected way to saved.

instead of water could light or heavy cream be used instead?

cool!!!!!!!!

This is the best recipe to use in place of canned soups. My husband has high blood pressure so this works great. I made scalloped potatoes and ham with this recipe and everyone raved about it. It also saves money!

To make crm of celery I use dried celery flakes (and celery seed if I want a stronger flavor). I grind celery seed in a small grinder (coffee grinder) I use for herbs etc. I have no idea how much, I'm an intuitive cook. For crm of mushroom I use dried mushrooms, the type of mushrooms depends on your preference. For crm of chicken I just throw in more chicken bullion granuals (low sodium). Just use your imagination... yes, I reconstitute any dried ingredients before adding to mix . You can even use dried onion, potato, carrots..... be creative and enjoy your time in the kitchen, most of all..... trust your instincts & HAVE FUN!! Hope this helps :) Elle

so.. if you want cream of celery, how much celery do you add. cream of mushroom, how much mushroom do you add. cream of chicken.. how much chicken????

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