Cream Soup Mix with Variations

[carol]

Cream Soup Mix with Variations

Preparation time: 5 minutes (to prepare dry mix)

Cooking Time: 15 - 45 minutes (to make 1 serving of soup from dry mix)

Ingredients
2 cups nonfat dry milk
¾ cup cornstarch
¼ cup instant chicken bouillon-use low sodium
1 tablespoon dried onion flakes
½ teaspoon thyme
½ teaspoon basil
¼ teaspoon black pepper


Directions

1. Be sure all equipment and ingredients are dry.
2. Combine all ingredients in mixing bowl. Mix well.
3. Store in airtight container in the refrigerator.

YIELD: 3 cups dry mix
[b]NUTRITION:[/b][/u]
Serving Size:

1/3 cup {dry mix}: 105 calories, 0 grams fat, 93mg. sodium IF using low sodium chicken bouillon}, 196mg. calcium

To make soup:

4. Bring 1 cup water to a boil in a pan.
5. Mix 1/3 cup mix with ¼ cup cold water in a small bowl. Gradually stir cold mixture into boiling water.
6. Stir constantly until thickened.


VARIATION:

Cream of Potato Soup

1. Put ½ cup diced leftover potatoes and 1 thinly sliced carrot into 1 cup boiling water.

Serving size: 1 recipe (about 1 cup)

2. Mix 1/3 cup mix with ¼ cup cold water in small bowl.
3. After vegetables are tender, stir cold mixture into boiling water. Add liquid for desired consistency.
4. Cover and refrigerate leftovers within 2 hours.

NUTRITION:
SERVING SIZE: 1 cup prepared

171 calories, 0 grams fat, 139 mg Sodium{using reduced sodium bouillon}, 213 mg. calcium