Tuesday, December 15, 2009

Cream Soup Mix

Several years ago, I attended a class on Once-A-Month Cooking. I got a recipe for Cream Soup Mix during that class, and it has been a staple in my kitchen pretty much ever since. Here is the recipe for you to try:

Cream Soup Mix

2 cups nonfat dry milk powder
3/4 cup cornstarch
*1/4 cup instant reduced sodium chicken or beef bouillon granules
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1/4 tsp. white pepper

Combine all ingredients and mix well with wire whisk until blended. Store mix in an airtight container.

To prepare as a substitute for one can of condensed cream soup in recipes, stir together 1/3 cup dry mix and 1-1/4 cups water in a saucepan. Cook and stir until thickened.

*I do not add the bouillon granules. I add my bouillon at the time I reconstitute the mix. My current bouillon of choice is Better Than Broth.

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