Source: Simply in Season
Date tried: March 21. 2015
Yield: 8 cups/ 2L
Time needed: A few minutes to make mix; 5-10 minutes to prepare it for use.
Many casserole recipes call for a can of cream soup (chicken, celery, mushroom, etc.) as an ingredient. If you prefer a low-fat, less salty and much less expensive alternative, here it is.
As the picture shows, once I had the mix ready, I used it to make a cream of vegetable soup.
Cream Soup Substitute
2 cups/500 ml dry milk powder
3/4 cup/175 ml cornstarch
1/4 cup/60 ml chicken or beef bouillon granules
1 tsp. dried basil
1/2 tsp. pepper
2 tsp. dried minced onion (optional)
Mix all ingredients together and store in a covered container in the refrigerator
1 1/4 cups/300 ml cold water
1/3 cup/175 ml mix.
Combine water and mix in a small saucepan.
Cook stirring constantly until thickened.
Substitute this sauce for a 10 oz/300 g can of condensed cream soup.
Add herbs such as thyme or dill or 1/4 cup/60 ml minced fresh onion when preparing.