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cream-soup-mix recipe

Date:    Thu, 08 Sep 94 17:01:56 PDT
 From:    tls%miranda@rational.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.
 kwlacto lacto