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| CREAM SOUP SUBSTITUTE | |
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2 c. nonfat dried milk 3/4 c. cornstarch 1/4 c. chicken or beef bouillon particles 2 tbsp. dried minced onion 1 tsp. thyme 1 tsp. basil 1/2 tsp. pepper Mix ingredients together and store in a covered container. Use as a substitute for creamed soups in casserole recipes. To use: Mix 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Add 1 teaspoon butter. Cook until thickened and substitute for one 15-ounce can of cream soup. This recipe makes enough mix to substitute for 10 cans of cream soup. Exchange: 1 bread-starch, calories 94, fat 1 g, cholesterol 3 mg, sodium 112 mg. | |
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recipe reviews #61777
Peggy Berglund (Wisconsin) says:
Far better than using canned soups for casseroles and hot dishes. No artificial colors. It has a taste that enhances rather than overpowering food.
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