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Homemade "Cream" Soup Mix
2 c Dry non-fat dry milk
3/4 c Cornstarch
1/4 c Chicken or vegetable stock
2 tb Dried onion flakes
1 ts Basil leaves
1 ts Thyme leaves
1/2 ts Freshly ground black pepper
To use in place of canned creamed soups in casseroles or as a base
for your own soups. Much lower in fat and salt than the canned
versions. The trick is to have it made up ready to use. 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 casserole as you would the canned product.
Makes equivalent of 9 cans of soup.
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