Cream of whatever soup
Posted in Cutting Back and Saving, Once a Month Cooking Club on 21. Oct, 2009
I have had several people ask me about the “cream of whatever” soup. I have been using this recipe for years thus avoiding the sodium and preservative filled canned soup. This recipe costs pennies……..and tastes a lot better in casseroles than the canned soups.
2 c. powdered nonfat dry milk
1/4 c. cornstarch
1/2 c. instant powdered bouillon (beef/chicken or vegetabls)
2 T. dried onion flakes
1 tsp. basil
1 tsp. thyme leaves
1/2 tsp.. pepper
Combine all ingredients, mixing well. Store in an airtight container until ready for use. To use: 1 can=Combine 1/3 c. dry mix with 1 1/3 c. cold water in sauce pan. Cook and stir until thickened. Add to whatever as you would a canned product.
