Many crock pot recipes require condensed soup in a can as one of the key ingredients.
This recipe is perfect to use in place of canned cream soups in crock pot recipes, casseroles or as a base for your own soup.
It is much lower in fat and salt than the canned versions.
The trick is to have it made up and ready to use!
* 2 cups powdered nonfat milk
* 3/4 cup cornstarch
* 1/4 cup instant (vegetable, chicken or beef) bouillon powder - to taste
* 2 tbsp. dried onion flakes
* 1-tsp. garlic powder
* 1-tsp. dry basil
* 1-tsp. dry thyme
* 1/2 tsp. pepper
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan.
Cook and stir until thickened. Add to casserole as you would the canned product.
This makes the equivalent of 9 cans of soup. Vary the spices to suit your own taste or the type of casserole you are making.
Yield 9 servings/cans with less than 1-gram of fat per serving.
* Mushroom Soup: Add 1/2 cup finely chopped mushrooms
* Celery Soup: Add 1/2 cup minced celery
* Potato Soup: Add 1 cup diced potatoes, cooked
* Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
* Broccoli Soup: Add 1 cup chopped broccoli, cooked
* Asparagus Soup: Add 1 cup chopped asparagus, cooked
1 day ago