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Title: Homemade Cream Soup
Yield: 1 Servings

Ingredients

  2 1/4 c  nonfat dry milk
    3/4 c  cornstarch
      2 tb dried onion
      1 ts basil
      1 ts thyme
    1/2 ts pepper

Instructions

Combine all and store in an airtight container.

Sub for one can condensed soup: 1/3 c dry mix and 1 1/4 c cold water. Cook
and stir until thickened, or add to recipe.

Makes the equivalent of 9 cans of soup.

Note: the original recipe called for 1/4 c instant bouillon, I added 1/4 c
more dry milk instead. When a recipe calls for a cream of , I
simply add fresh along with the soup mix, or sub a veggie more
to our liking). Also, if you make the mix when you're going to use a can's
worth, the remainder will fit in a large Kraft parmesan cheese shaker.

Posted to fatfree digest V97 #057 by Marianne Cowley
on Apr 14, 1997

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