Cream Of Soup

The cold weather we are having is the best time to stay indoors and stay warm. It is also the best time for soups. Some you can make from scratch or add from canned or boxed. When you find you are low on cream of soup you can make your own. Plus it has less sodium. Here is a recipe for the base of a cream of soup that is a dry mix which makes about 9 cans. All you do is add water to it.

Ingredients

• 2 c powdered nonfat milk
• 3/4 c cornstarch
• 1/4 c instant chicken bouillon
• 2 tb dried onion flakes
• 1 ts basil leaves
• 1 ts thyme leaves
• 1/2 ts pepper

Instructions

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions.  Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.
Add celery flakes for cream of celery, add more chicken bouillon for cream of chicken. Experiment with different veggies.