Cream Soup Base recipe help

elainesmith · 01-26-2013, 01:06 PM

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?

CarolynF · 01-26-2013, 03:03 PM

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.

01-26-2013, 01:06 PM	#1
elainesmith Senior LCF Member Join Date: Jul 2010 Location: Extreme western upper SC, USA Posts: 143 Gallery: elainesmith WOE: low carb Start Date: July 2010	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?

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01-26-2013, 03:03 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,830 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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.