Difference between revisions of "HOMEMADE CREAM SOUP RECIPE"
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Latest revision as of 15:50, 11 July 2012
Description
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. The trick is to have it made up ready to use! Variations will serve two.
Ingredients
- 2 cups Powdered nonfat milk
- 3/4 cup cornstarch
- 1/4 cup (or less) instant Chicken (or Vegetable if you prefer) Boullion
- 2 tablespoons Dried Onion flakes
- 1 teaspoon basil leaves
- 1 teaspoon thyme leaves
- 1/2 teaspoon pepper
Procedures
- Combine all ingredients, mixing well.
- Store in an airtight container until ready to use.
Contributed by
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