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Re: subsitute for cream of mushroom/celery soups

I'm not sure where I got this, but I've been using it for a few years
now and it works very well.

Homemade Cream Soup 

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