Make Your Own Condensed Cream Soup

By carvalhohm

Ingredients

• 2 cups powdered nonfat milk
• 3/4 cup cornstarch
• 1/4 cup instant vegetable bullion
• 2 tablespoons dried onion flakes
• 1 teaspoon dry basil leaves
• 1 teaspoon dry thyme leaves
• 1/2 teaspoon ground black pepper

Preparation

Step 1

Mix all ingredients. Store in an airtight container until ready to use.

Use in place of canned cream soups in casseroles and other recipes.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened.

Add to your recipe as you would one can of soup.

Yield: Equivalent of nine cans of soup.

*+Variations:+*

+Mushroom soup:+ Add 1/2 cup finely chopped mushrooms.

+Celery soup:+ Add 1/2 cup minced celery, cooked.

+Potato soup:+ Add 1 cup diced potatoes, cooked.

+Vegetable soup:+ Add 3/4 cup mixed vegetables, cooked.

+Broccoli soup:+ Add 1 cup chopped broccoli, cooked.

+Asparagus soup:+ Add 1 cup chopped asparagus, cooked.