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
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!