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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 27 |
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With this easy-to-fix mix, you can make cream soup to enjoy or to use as a substiture for condensed cream soup in a recipe, suggests DeAnn Alleva of Worthington, Ohio. Ingredients:
2 cups instant nonfat dry milk powder |
1/2 cup plus 2 tablespoons cornstarch |
1/2 cup mashed potato flakes |
1/4 cup chicken bouillon granules |
2 tablespoons dried celery flakes |
1 teaspoon onion powder |
1/2 teaspoon dried marjoram |
1/4 teaspoon garlic powder |
1/8 teaspoon white pepper |
Directions:
1. In a food processor or blender, combine all ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 9 batches (3 cups total).
2. For a condensed cream soup substitute: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/4 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally. Cool or chill. Use as a substitute for one 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.
3. For 1-1/2 cups of cream soup: In a 1-qt. saucepan or microwave-safe bowl, combine 1/3 cup of soup mix and 1-1/2 cups water. Bring to a boil or microwave on high for 1-1/2 to 2 minutes, stirring occasionally. Yield: 9 batches (3 cups total).
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