Recipe: Basic Soup and Sauce Mix (canned soup substitute using instant nonfat dry milk)
Mixes and Food GiftsBASIC SOUP AND SAUCE MIX
2 cups non-fat powdered dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tablespoons dried onion flakes
2 teaspoons Italian seasoning
Combine all ingredients in a plastic bag, mixing well. Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.
Makes about 3 cups of dry mix to equal 9 cans of cream soup
TO SUBSTITUTE FOR 1 CAN OF CREAM SOUP:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.
NOTE:
The final product of this recipe is intended to be used as an ingredient in other recipes. It is not intended as a ready-to-eat product.
Adapted from: Utah State University Cooperative Extension
Source: USDA
2 cups non-fat powdered dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tablespoons dried onion flakes
2 teaspoons Italian seasoning
Combine all ingredients in a plastic bag, mixing well. Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.
Makes about 3 cups of dry mix to equal 9 cans of cream soup
TO SUBSTITUTE FOR 1 CAN OF CREAM SOUP:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.
NOTE:
The final product of this recipe is intended to be used as an ingredient in other recipes. It is not intended as a ready-to-eat product.
Adapted from: Utah State University Cooperative Extension
Source: USDA
MsgID: 3147314
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Budget Recipes (14+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Budget Recipes (14+)
Board: Daily Recipe Swap at Recipelink.com
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