Cream Soup Base recipe help
I'd like to LC this cream soup mix recipe to have on hand...
•2 c. instant non-fat dry milk
•2 T onion flakes
•1 t. basil and thyme
•1/4 c. chicken bouillon
•3/4 c. cornstarch
•1/2 t pepper
To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of "---" soup, same for mushroom soup. Heat until thick as soup. Makes 3 cups or 9 cans soups. Mix thoroughly and store in cool dry place.
Any ideas for the cornstarch?
I'd leave out the cornstarch and use some heavy cream in with the water when you reconstitute it. Or puree the soup in the blender after it is cooked, leaving out some
small pieces of veggies if you wish.
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