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Tuesday, October 13, 2009

Homemade Cream Soup Mix

Cut the fat and keep the convenience with this cream soup mix.

2 cups powdered nonfat milk
3/4 cup cornstarch
1/2 cup instant chicken or beef bouillon
2 Tbsp. dried onion flakes
2 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients. Mix well. Store in an airtight container until ready to use. Makes equivalent of 9 cans of creamed soup.

To reconstitute: 1/3 cup of cream soup mix with 1 1/4 cups cold water in a saucepan. Cook and stir until thickened. Substitute for 1 can of soup.

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