Recipe: Condensed Soup Recipe (Homemade Cream Soup) - repost

Author: girl_chef
Date: 1998/11/05
Forums: rec.food.cooking

Homemade "Cream" Soup
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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!

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable bullion
2 tbsp. dried onion flakes
1-tsp. basil leaves
1-tsp. thyme leaves
1/2 tsp. pepper

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

To substitute for one can of condensed soup:

Combine 1/3 cup of dry mix with 1 1/4 cups
of cold water in saucepan. Cook and stir until
thickened. Add to casserole as you would the
canned product. Makes equivalent of 9 cans
of soup. Vary the spices to suit your own taste
or the type of casserole you were making.

Yield 9 servings with less than 1-gram fat per
serving.

Variations:

Mushroom Soup: Add 1/2 C finely chopped
mushrooms
Celery Soup: Add 1/2 C minced celery
Potato Soup: Add 1 C diced potatoes, cooked
Vegetable Soup: Add 3/4 C mixed
vegetables, cooked
Broccoli Soup: Add 1 C chopped broccoli,
cooked
Asparagus Soup: Add 1 C chopped asparagus,
cooked