Homemade Cream Soup Substitute
Yield
1 batchPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk, skim, (non fat) powder
non-fat |
|
| ¾ | cup |
cornstarch
|
|
| ¼ | cup |
chicken bouillon cubes
low sodium |
|
| 2 | teaspoons |
onion flakes
dried |
|
| 1 | teaspoon |
basil
optional |
*
|
| 1 | teaspoon |
thyme
optional |
*
|
| 2 | teaspoons |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 177 | ml |
cornstarch
|
|
| 59 | ml |
chicken bouillon cubes
low sodium |
|
| 1E+1 | ml |
onion flakes
dried |
|
| 5 | ml |
basil
optional |
*
|
| 5 | ml |
thyme
optional |
*
|
| 1E+1 | ml |
black pepper
|
|
Directions
Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper.
To make the equivalent of one can of soup, use the ⅓ cup of the mix and 1½ cup water and cook until thickened.
NOTE: Beef bouillon may be used in place of the chicken.
Mushrooms may be added to the sauce for a mushroom soup base.
