Cream Soup

Ingredients

cup nonfat dry milk
cup vegetable boullion or chicken bullion
2 tablespoons dried onions
1 teaspoon dried basil
1 teaspoon dried thyme
teaspoon pepper
variations recipe in directions
teaspoon seasoned salt
2 tablespoons dried onions

Preparation

1
Combine all ingredients, mixing well. Store in an airtight container untilready to use.
2
To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
3
Cook and stir until thickened. Add to casserole as you would the canned product.
4
Makes equivalent of 9 cans of soup.
5
I think you could probably vary the spices to suit your own taste or the type ofcasserole you were making.
6
Variations:Mushroom Soup: Add 1/2 C finely chopped mushrooms
7
Celery Soup: Add 1/2 C minced celery
8
Potato Soup: Add 1 C diced potatoes, cooked
9
Chicken Soup: Add 1/2 C diced chicken, cooked
10
Vegetable Soup: Add 3/4 C mixed vegetables, cooked
11
Broccoli Soup: Add 1 C chopped broccoli, cooked
12
Asparagus Soup: Add 1 C chopped asparagus, cooked
13
The variations are endless, limited only to your imagination.

Tools

 



Yield:

4.0 servings

Added:

Thursday, February 11, 2010 - 9:51pm

Creator:

Anonymous

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