Canned Condensed Soup Alternative

Here's a bulk recipe to use in place of canned cream soups in casseroles and other recipes. Mix 2 cups powdered nonfat milk, 3/4 cup cornstarch, 1/4 cup instant vegetable bullion, 2 tablespoons dried onion flakes, 1 teaspoon dry basil leaves, 1 teaspoon dry thyme leaves and 1/2 teaspoon 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 celery, cooked. Potato soup: Add 1 cup diced potatoes, cooked. Vegetable soup: Add 3/4 cup mixed vegetables, cooked. Broccoli soup: Add 1 cup chopped broccoli, cooked. Asparagus soup: Add 1 cup chopped asparagus, cooked

Basic Cream Soup

Basic Cream Soup - Condensed
Kim

Melt 3 Tbsp. "safe" margarine in sauce pan. Blend in 3 Tbsp. flour and 1/4 tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of "safe" milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Options:

Cream of chicken: Use chicken broth or "safe" bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.

Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in "safe" margarine before adding the flour.

Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.

You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.