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Discussion Starter #1
Homemade Cream of Mushroom soup.
Any and all will be appreciated.
 

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Here is one I have for all kinds of cream of soups:

Homemade "Cream" Soup

To use in place of canned cream 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!

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable boullion
2 tbsp. dried onion flakes
1-tsp. basil leaves
1-tsp. thyme leaves
1/2 tsp. pepper

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
saucepan. Cook and stir until thickened. Add to casserole as you
would the canned product. Makes equivalent of 9 cans of soup. Vary
the spices to suit your own taste or the type of casserole you were
making.

Yield 9 servings with less than 1-gram fat per serving.

Variations:

Mushroom Soup: Add 1/2 C finely chopped mushrooms
Celery Soup: Add 1/2 C minced celery
Potato Soup: Add 1 C diced potatoes, cooked
Vegetable Soup: Add 3/4 C mixed vegetables, cooked
Broccoli Soup: Add 1 C chopped broccoli, cooked
Asparagus Soup: Add 1 C chopped asparagus, cooked
 

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Discussion Starter #4
Wonder what the ratio is for real milk to make it at the time.
Our cow is giving us 10 gallons a day and I need to make up a bunch of soups to freeze ...

Thanks for this recipe to Yankee Mom Its a good one to know....
Especially since its getting so expensive...
 
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