Recipe: Creamed Soup Mix/Condensed Soup Substitute with Variations

Hello Joanna, This recipe may be the answer. I haven't tried it so you may want to give it a test run before the big day.

HOMEMADE "CREAM" SOUP

"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

source: rec.food.cooking/girl_chef/1998