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No Fat Cream Soup Mix with Variations


2 1/4 cups powdered milk
3/4 cup cornstarch
1/4 cup chicken bouillon or vegetable bouillon granules
1/2 teaspoon seasoned salt
2 teaspoons onion flakes

Combine all ingredients and store in covered container. Mix 1/3 cup dry mix with 1 1/4 cup cold water. Cook stirring constantly until mixture thickens. Cook 2 more minutes. Use this instead of canned cream soups.

Variations:
Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Chicken Soup: Add 1/2 cup diced chicken, 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

Makes 10 servings.

Calories....41....Fat....0 g....Carbs....9 g....Sodium....509 mg....Fiber...0 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.