Free Recipe Cream-Of Soup Recipe
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Cream-Of Soup Recipe Recipe
2 c Dry milk powder
3/4 c Cornstarch
1/4 c Instant chicken bouillion
-granules
2 tb Dry onion flakes
1 ts Thyme
1 ts Basil
1/2 ts Pepper
Cream-Of Soup Recipe Preparation
Combine all ingredients and store in an air-tight container. Actually, a cool whip container works great. To use: combine 1/3 cup mix (stir before measuring) and 1 1/4 cups water. Cook on low heat until thick. Mixture will be very thick and is equal to 1 can condensed cream-of soups. Notes: If my recipe calls for cream of chicken soup, I often add about 1/4 cup finely chopped chicken/turkey to this. If my recipe calls for cream of broccoli/asparagus/celery soup, I might puree some cooked vegetable and add to it. (For broccoli…puree about a stalk of leftover broccoli; for asparagus, use the drained juice and 2 stalks of canned; for celery, saute” 2 sliced stalks in margerine until tender.) Cream of mushroom…I drain a small can of chopped mushrooms, add enough water to make 1 1/4 cups, and then after all is thick, I add the mushrooms themselves. This is the one I use most often…. Believe me, I”ve used this lots and lots. Cooking for a heart patient as well as an allergic one…this recipe has good common items in it. It won”t work for the milk-allergic, but for peanut/salt/fat diet…it”s great. And you know, it”s a whole lot cheaper than the cream of soups that now sell for about a dollar a can…. Posted to EAT-L Digest by Sharon H. Frye <shfrye@PEN.K12.VA.US> on Nov 20, 1997
Cooking Temperature:
Recipe Serves: 1
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