Homemade Cream Soup Mix
INGREDIENTS:
2 1/4 c Nonfat dry milk
3/4 c Cornstarch
2 tb Dried onion
1 ts Basil
1 ts Thyme
1/2 ts Pepper
2 1/4 c Nonfat dry milk
3/4 c Cornstarch
2 tb Dried onion
1 ts Basil
1 ts Thyme
1/2 ts Pepper
Combine all and store in an airtight container.
Sub for one can condensed soup: 1/3 c dry mix and 1 1/4 c cold water. Cook and stir until thickened, or add to recipe.
Makes the equivalent of 9 cans of soup.
Note: the original recipe called for 1/4 c instant bouillon, I added 1/4 c more dry milk instead. When a recipe calls for a cream of whatever, I simply add fresh whatever along with the soup mix, or sub a veggie more to our liking). Also, if you make the mix when you're going to use a can's worth, the remainder will fit in a large Kraft parmesan cheese shaker.
Sub for one can condensed soup: 1/3 c dry mix and 1 1/4 c cold water. Cook and stir until thickened, or add to recipe.
Makes the equivalent of 9 cans of soup.
Note: the original recipe called for 1/4 c instant bouillon, I added 1/4 c more dry milk instead. When a recipe calls for a cream of whatever, I simply add fresh whatever along with the soup mix, or sub a veggie more to our liking). Also, if you make the mix when you're going to use a can's worth, the remainder will fit in a large Kraft parmesan cheese shaker.