Recipe - Homemade Cream Soup

2 One fourth cup Nonfat dry milk
Three fourths cup Cornstarch
2 tablespoon Dried onion
1 teaspoon Basil
1 teaspoon Thyme
One half teaspoon Pepper

Combine all and store in an airtight container.

Sub for one can condensed soup: 1/3 cup dry mix and 1 One fourth cup cold water. Cook
and stir until thickened, or add to recipe.

Makes the equivalent of 9 cans of soup.

Note: the original recipe called for One fourth cup instant bouillon, I added One fourth c
more dry milk instead. When a recipe calls for a cream of whatever, I
simply add fresh whatever along with the soup mix, or sub a veggie more
to our liking). Also, if you make the mix when you're going to use a can's
worth, the remainder will fit in a large Kraft parmesan cheese shaker.

Posted to fatfree digest V97 #057 by Marianne Cowley mcowley@cftnet.com
on Apr 14, 1997