| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | c | Powdered milk |
| 3/4 | c | Cornstarch |
| 1/4 | c | Instant chicken bouillon granules |
| 2 | ts | Dried onion flakes |
| 1 | ts | Crushed dried thyme |
| 1 | ts | Basil – crushed dried |
| 1/2 | ts | Pepper |
INSTRUCTIONS
To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir until thickened. Here's a recipe for a MIX you can use to substitute for Cream of Chicken or Mushroom soup in your recipes. I have found it to be much less expensive than the cans and it still freezes beautifully! When I made this, I have used the product called "Better than Boullion" which is vegetarian, but comes in beef, chicken, and veggie "flavors". To substitute it for cream of celery or cream, of mushroom soup, I cook some celery or mushrooms a bit in the 1 C water and then add the mix and cook and stir. I like it because it is both cheap, has much less sodium than those soups (if using a low-sodium boullion) and presumbaly has less of those whatever they are that are added to canned soups. Posted to fatfree digest by Gloriamarie Amalfitano <gma@adnc.com> on May 21, 1998
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