Wednesday, March 28, 2012

Soup or Sauce [S.O.S.] Mix

2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup
Combine 1/3 cup of dry mix
with 1 1/4 cups of cold water. Whisk until well blended.
Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.
Or just eat it! :-)

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.


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