2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup Instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
NOTE:
To use in place of canned cream soups in casseroles or
as a base for your own soups; lower in fat and salt than the canned versions.
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water
in a saucepan. Cook and stir until thickened.
Add to casseroles as you would the canned product.
Recipe makes equivalent of 9 cans of soup.
