Ingredients Jump to Instructions ↓

  1. 2 c Dry non-fat dry milk 

  2. 1 ts Basil leaves

  3. 3/4 c Cornstarch 

  4. 1 ts Thyme leaves

  5. 1/4 c Chicken or vegetable stock 

  6. 1/2 ts Freshly ground black pepper

  7. 2 tb Dried onion flakes

Instructions Jump to Ingredients ↑

  1. To use in place of canned creamed soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use.

  2. Combine all ingredients, mixing well. Store in an airtight container until ready to use.

  3. 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 casserole as you would the canned product.

  4. Makes equivalent of 9 cans of soup. ~——-

  5. 1/9 recipe calories 131,protein9.5 gm,carb.4.8 gm,total fat 1.4 gm,CSI Units 0.6,dietary fiber 0.3 gm,sodium 728 mg,potassium 456 mg,calcium 59 mg,iron 1.3 mg.NOTE: If using your own low sodium, low fat stock the sodium and fat will be substantially less. ~——-

  6. The New American Diet by Connor and Connor —–


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