Date: Thu, 08 Sep 94 17:01:56 PDT
From: email@example.com (Tracey Sconyers)
I got this recipe off this group, but unfortunately lost the name of
the author. Its really wonderful! The only comment is that I use less
water when making cream sauces than is suggested here.
Homemade "Cream" Soup
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!
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup(or less) instant vegetable bullion
2 Tblsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
Combine all ingredients, mixing well. Store in an airtight container
until ready to use. To sustitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
Cook and stir until thickened. Add to casserole as you would the
canned product. Makes equivalent of 9 cans of soup. I think you
could probably vary the spices to suit your own taste or the type o f
casserole you were making.
Makes 9 servings with less than 1 gram fat per serving.
Mushroom Soup: Add 1/2 C finely chopped mushrooms
Celery Soup: Add 1/2 C minced celery
Potato Soup: Add 1 C diced potatoes, cooked
Vegetable Soup: Add 3/4 C mixed vegetables, cooked
Broccoli Soup: Add 1 C chopped broccoli, cooked
Asparagus Soup: Add 1 C chopped asparagus, cooked
The variations are endless, limited only to your imagination.