Sunday, May 29, 2011

Cream Soup

Cream Soup Base Mix
*Casserole Sauce Mix*


2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup instant chicken or beef bouillon
1/2 teaspoon dried crushed thyme
1/2 teaspoon dried crushed basil
1/4 teaspoon pepper


Combine all ingredients and mix well.  Store in an airtight container.

To prepare as a substitute for one can of condensed cream soup in recipes, stir together 1/3 cup mix and 1 1/4 cups water in a saucepan.  Cook and stir until thickened.
Yield: equal to 9 cans condensed soup.

A little memo:
* We eat a lot of casseroles in our house... and I frequently run out of cream soup, so it's nice to have this on hand.
*I like to use the low fat versions as well, and guess what? this is fat free! 
*I hate recipes that call for ingredients that I cannot use up before they go bad. (dry milk?? I live on a dairy farm folks!)  Fortunately, my go-to bread machine recipe calls for dry milk too.
*And I never cook it up.  It thickens as it bakes in whatever I use it in.

Credit where credit is due:  Purdue Extension Family Nutrition Program. 

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Lisa said... Best Blogger Tips

I like this idea!! I often use canned cream of something soup, and lately have been reading that they have a lot of*p in them. I'm going to try this!! Mind if I post a link to this post?