Cream Soup Substitute

Ingredients

• 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

Instructions

1. In a large bowl, combine all ingredients.
2. Store in an airtight container.

Notes

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.

Nutrition

Per 1/3 cup mix: 152 calories, trace fat (trace saturated fat), 5mg cholesterol, 557mg sodium, 26g carbohydrate, trace fiber, 10g protein

Exchanges: 1 starch, 1 fat-free milk

Originally published as Cream Soup Mix in Taste of Home August/September 1995, p44.