Cream-of-Whatever Soup Mix (Makes equivalent of 9 cans) -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

05/24/26 5:24pm [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, [2], 3 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 09/28/04 1:24:53pm
Author: CB
Subject: Cream-of-Whatever Soup Mix (Makes equivalent of 9 cans)

Cream-of-Whatever Soup Mix (Makes equivalent of 9 cans)

2 c powdered nonfat milk
3/4 c cornstarch
1/4 c instant chicken bouillon
2 tb dried onion flakes
1 ts basil leaves1 ts thyme leaves
1/2 ts pepper

To use in place of canned cream soups in casseroles or as a base for your own soups.
Much lower in fat and salt than the canned versions.
The trick is to have it made up ready to use! Combine all ingredients, mixing well.
Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

Combine 1/3 cup of dry mix with
1 1/4 cups of cold water in a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.

Makes equivalent of 9 cans of soup.

[ Next Thread | Previous Thread | Next Message | Previous Message ]