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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I got this off of another recipe sight for homeschoolers :) You make up the powder and store it for later use. It's great for controlling sodium in your cream soups. Ingredients:
2 cups powdered milk |
3/4 cup cornstarch |
1/4 cup chicken bouillon granules or 1/4 cup beef bouillon granules or 1/4 cup vegetable bouillon granules |
2 tablespoons dried onion flakes or 1 teaspoon onion powder |
1/2 teaspoon dried basil |
1/2 teaspoon garlic powder |
1 teaspoon dried thyme, crushed |
1/2 teaspoon black pepper or 1/2 teaspoon white pepper |
Directions:
1. COMBINE ALL INGREDIENTS AND BLEND TILL MIXED. STORE IN AIRTIGHT CONTAINER IN A COOL DRY PLACE FOR UP TO 1 YEAR. THIS RECIPE MAKES 3 CUPS AND IS ENOUGH FOR 9 CANS OF SOUP.
2. To substitute for one can of condensed cream soup:.
3. In a 1-quart saucepan or microwave bowl, combine 1/3 cup of soup mix and 1 1/4 cup water. Bring to a boil or microwave on high for 2 to 2 1/2 minutes stirring constantly.
4. This can also be used as quick fat free gravy, thinned to the consistency you prefer.
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