Fat Free Cream Soup Mix
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A dry mix of nonfat milk powder, cornstarch and herbs that stands in for canned condensed cream soup. Whisk with cold water and heat until thick.
Ingredients
- 2 cups powdered nonfat milk
- 3/4 cup cornstarch
- 1/4 cup instant vegetable bouillon
- 2 tablespoons dried onion flakes
- 1 teaspoon basil leaves
- 1 teaspoon thyme leaves
- 1/2 teaspoon pepper
Equipment
- zip-top bags
- saucepan
- whisk
Directions
- Measure all the dry ingredients into a large zip-top bag or airtight container.
- Close it and shake, or stir, until well combined.
- Keep in a cool, dry spot and use within 6 months.
Notes
To replace 1 can condensed cream soup: whisk 1/3 cup dry mix with 1 1/4 cups cold water in a saucepan; cook and stir over medium heat until thickened. Cooked base refrigerated, 3 to 4 days.
Gift jar label: Use 1/3 cup mix plus 1 1/4 cups cold water to replace 1 can condensed soup.
Nutrition
Serving: 45g | Calories: 159kcal | Carbohydrates: 28g | Protein: 9.2g | Fat: 0.7g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 1423mg | Potassium: 452mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 2.5mg | Calcium: 295mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; the dry mix as listed; what you add when cooking is not counted; powdered nonfat milk counted as nonfat dry milk, instant vegetable bouillon counted as beef bouillon powder, dried onion flakes counted as dehydrated onion, basil leaves counted as fresh basil, thyme leaves counted as dried thyme. Brands and portions vary, so use it only as an approximation.
