Mix: Fat Free Cream Soup

[Melissa Burnell]

Fat Free Cream Soup Mix

Use in place of canned cream soups in casseroles or as a base
for soups.

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable bullion
2 Tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight
container until ready to use. To substitute for one can of
condensed soup.

To Prepare soup: Combine 1/3 cup of dry mix with 1 1/4 cups of
cold water in saucepan. Cook and stir until thickened. Add to
casserole as you would canned product.

Makes equivalent of 9 cans of soup.

Variations:
Mushroom Soup: Add 1/2 Cup finely chopped mushrooms
Celery Soup: Add 1/2 Cup minced celery
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

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