Homemade Cream Soup

Description

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!

• Makes 9 servings with less than 1 gram fat per serving.

Ingredients

• 2 cup powdered non-fat milk
• ¾ cup cornstarch
• ¼ cup (or less) instant chicken (or vegetable if you prefer) boullion
• 2 tbsp dried onion flakes
• 1 tbsp basil leaves
• 1 tbsp thyme leaves
• ½ tbsp pepper

Procedures

1. Combine all ingredients, mixing well.
2. Store in an airtight container until ready to use.

Use

1. To substitute for one can of condensed soup: combine ⅓ cup of dry mix with 1¼ cups of cold water in saucepan.
2. Cook and stir until thickened.
3. Add to casserole as you would the canned product.
4. I think you could probably vary the spices to suit your own taste or the type of casserole you were making.

Variations

• Mushroom soup: add ½ cup finely chopped mushrooms
• Celery soup: add ½ cup minced celery
• Potato soup: add 1 cup diced potatoes, cooked
• Chicken soup: add ½ cup diced chicken, cooked
• Vegetable soup: add ¾ cup mixed vegetables, cooked
• Broccoli soup: add 1 cup chopped broccoli, cooked
• Asparagus soup: add 1 cup chopped asparagus, cooked the variations are endless, limited only to your imagination.