| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Diabetic, Low fat, Newspaper, Soups | 2 | Cups | |
INGREDIENTS
| 1 | c | Nonfat dry powdered milk |
| 1 | tb | Dried onion flakes |
| 2 | tb | Cornstarch |
| 2 | tb | Chicken bouillon powder |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
Mix all the ingredients together. Keep this calorie-saving mixture in an airtight container until you are ready to make a cream soup. The base can be used to make any flavor you want just by adding the main flavoring ingredient. For cream of mushroom soup, you would add fresh or canned mushrooms; for cream of celery soup, add some fresh, chopped celery, etc. Just add 2 cups of cold water to the magic mixture and put into a large saucepan. Over medium heat, cook the mixture, stirring constantly, until thickened. Add the main ingredient and heat for a few more minutes. If it's a little too thick, just add water to thin it or if it's too thin, add a tablespoon or two of dry milk powder. Typed by R. Thompson 9/96 From: Heloise: Syndicated Columnist; The News-Enterprise, Elizabethtown KY Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Jun 14, 98
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