| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Nonfat dry milk |
| 3/4 |
c |
Cornstarch |
| 2 |
tb |
Dried onion |
| 1 |
ts |
Basil |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Combine all and store in an airtight container.
Sub for one can condensed soup: 1/3 c dry mix and 1 1/4 c cold water. Cook
and stir until thickened, or add to recipe.
Makes the equivalent of 9 cans of soup.
Note: the original recipe called for 1/4 c instant bouillon, I added 1/4 c
more dry milk instead. When a recipe calls for a cream of <whatever>, I
simply add fresh <whatever> along with the soup mix, or sub a veggie more
to our liking). Also, if you make the mix when you're going to use a can's
worth, the remainder will fit in a large Kraft parmesan cheese shaker.
Posted to fatfree digest V97 #057 by Marianne Cowley <mcowley@cftnet.com>
on Apr 14, 1997
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