REC: Cream of something soup
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|Tue, 07-22-2003 - 7:11pm|
I don't like buying the canned soups with all the fat and sodium, so I will also post my variation of this recipe below.
REC: Cream of Something Soup
3/4 cup cornstarch
2 cups low fat dry milk
2 TBSP dry onion flakes
1/4 cup chicken boullion granules
1 tsp each garlic powder and basil
1/2 tsp pepper
2 TBSP dry celery flakes (optional)
This is a convenient mix for making the equivalent of a can of cream of celery, or mushroom soup, which so many recipes call for. To make the mix, combine all the ingredients in a bowl. Mix them up, distributing everything evenly. Store the mixture in a quart size container, well sealed. It will keep for several months.
To cook: combine 1/3 cup mix and 1-1/4 cup cool tap water in a small saucepan. Stir well and bring to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom, or Celery or Chicken Soup. I tested all of the casseroles in my Website with this recipe and it worked perfectly without exception.
You can also make this in the microwave in which case, reduce the liquid to 1 cup, because none will evaporate during the cooking process.
An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a TBSP of margarine or bacon grease for more flavor, but it really doesn't need it.
Now my way: low fat and no sodium.
2 cups non-fat dry milk powder
3/4 cup cornstarch.
Mix well. Cook as above. Add the veggies and herbs while making your soup or
When I want a white sauce for soup, veggies, or scalloped potatoes I use the Cream
of Anything Soup.
Hugs, Viv :)