Canned cream soup substitute

For use in your favorite hot dishes. This is about half the cost of commercial soups and only about 1/3 of the calories and sodium and hardly any fat. Canned soups add about 330 calories, this one about 95. Keep in closed container on your pantry shelf, always ready to use.

Category: Soups, Stews and Chili

Cuisine: American

Ready in 45 minutes

by Debbradley8

Ingredients

2 cups Instant nonfat dry milk powder

3/4 Cup Cornstarch

1/4 cup Low sodium chicken bouillon

2 tablespoons Dried onion flakes

1 teaspoon Dried basil Crushed

1 teaspoon Dried thyme Crushed

1/2 teaspoon Black pepper

Directions

Combine all ingredients, mix and store in an air-tight container. Makesm3 cups of mix which, when reconstituted, will produce the equivalent of nine 10-ounce cans of soup. When ready to use, combine 1/3 cup of mix with 1 1/4 cups of water in a source pan. Cook and stir until thickened. If you want to use the mix in place of celery soup, add 1/4 cup chopped celery. For mushroom soup, add 1/4 cup chopped mushrooms

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