Cream of soup mix

Ingredients2 cups powdered non-fat dry milk3/4 cup cornstarch1/4 cup instant chicken bouillon (regular or low sodium)2 Tbsp dried onion flakes2 tsp Italian seasoning (optional)

DirectionsCombine 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! :-)

Storage

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

Here is another recipe for cream of soup mix.
This is a bulk recipe to use in place of canned soups in casseroles, etc.


Mix 2 cups of nonfat milk

3/4 cup corn starch

1/4 cup instant vegetable bullion

2 tblsp. dried onion flakes

1 tsp. dry basil leaves

1 tsp. dry thyme leaves

1/2 tsp. ground black pepper

Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

combine 1/3 cup dry mix with

1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup. Yield: Equivalent of nine cans of soup. Variations:

Mushroom soup: Add 1/2 cup finely chopped mushrooms

Celery soup: Add 1/2 cup minced cooked celery

Potato soup: Add 1 cup diced cooked potatoes

Vegetable soup: add 3/4 cup mixed cooked vegetables

Broccoli soup: add 1 cup chopped cooked broccoli

Asparagus soup: Add 1 cup chopped cooked asparagus