Recipe - Cream-Of Soup Recipe

2 cup Dry milk powder
Three fourths cup Cornstarch
One fourth cup Instant chicken bouillion
granules
2 tablespoon Dry onion flakes
1 teaspoon Thyme
1 teaspoon Basil
One half teaspoon Pepper

Combine all ingredients and store in an airtight container. Actually, a
cool whip container works great.

To use: combine 1/3 cup mix (stir before measuring) and 1 One fourth cups water.
Cook on low heat until thick. Mixture will be very thick and is equal to 1
can condensed "creamof" soups.

Notes: If my recipe calls for cream of chicken soup, I often add about 1/4
cup finely chopped chicken/turkey to this. If my recipe calls for cream of
broccoli/asparagus/celery soup, I might puree some cooked vegetable and add
to it. (For broccoli...puree about a stalk of leftover broccoli; for
asparagus, use the drained juice and 2 stalks of canned; for celery, saute'
2 cut or sliced up stalks in margerine until tender.) Cream of mushroom...I drain a
small can of chopped mushrooms, add enough water to make 1 One fourth cups, and
then after all is thick, I add the mushrooms themselves. This is the one I
use most often....

Believe me, I've used this lots and lots. Cooking for a "heart" patient as
well as an "allergic" one...this recipe has good common items in it. It
won't work for the milkallergic, but for peanut/salt/fat diet...it's
great.

And you know, it's a whole lot cheaper than the "cream of" soups that now
sell for about a dollar a can....

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Nov
20, 1997