2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup reduced-sodium chicken bouillon granules
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
In a large bowl, combine all ingredients.
Store in an airtight container.
For a condensed cream soup substitute: Whisk 1/3 cup mix and 1 1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4 ounce can condensed cream of chicken, celery or mushroom soup.
For 1 1/2 cups soup: Whisk 1/3 cup mix and 1 1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Nutritional Facts: 1/3 cup mix equals 152 calories, trace fat (trace saturated fat), 5 mg cholesterol, 557 mg sodium, 26 g carbohydrate, trace fiber, 10 g protein
Diabetic Exchanges: 1 starch, 1 fat-free milk
Originally published as Cream Soup Mix in Taste of Home August/September 1995, p44.
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