| 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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