| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups, Dry mix |
1 |
Recipe |
INGREDIENTS
| 1 |
c |
Dried milk powder |
| 1 |
tb |
Dried onion flakes |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Chicken bouillon granules |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground black pepper |
INSTRUCTIONS
In a medium bowl, mix milk powder, onion flakes, cornstarch, bouillon,
basil, thyme and pepper. Store in airtight container if you are
going to use it later.
To make soup base, add 2 cups cold water to the mix in a large
saucepan and stir constantly over medium heat until thick.
You can use this nonfat base to make any flavor cream soup by adding
a main ingredient, such as mushrooms, celery, or onions.
If the soup is too thick, add a little more water and stir thoroughly,
still over medium heat. You can add other seasonings if you like.
This makes 4 to 6 cups of soup, depending on what you add and how
thin or thick you like it.
from Heloise's column, no date on clipping
typed and posted by teri Chesser 3/98
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on
Jan 21, 99
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