Thursday, February 26, 2004
Cream of Something Soup
A sassafrssy recipe
2 cups non-fat dry milk powder
(instant powdered milk)
3/4 cup cornstarch
1/4 cup chicken bouillon granduals
2 tlbs. dry onion flakes
1 teaspoon each basil and garlic powder
1/2 teaspoon pepper
2 tablespoons. dry celery flakes (optional)
This is a convenient mix for making the equilvalent of a can of cream of celery, or mushroom soup, which so many recipes call for. To make the mix, combine all the
ingredients in a bowl. Mix them up, distributing everything evenly. Store mixture in a quart size container, well sealed. It will keep for several months.
To Cook: combine 1/3 cup mix and 1 1/4 cups cool tap water in a small saucepan. Stir it well and bring it to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom or Celery or Chicken Soup.
You can also make this in the microwave, in which case, reduce the liquied to 1 cup, because none will evaporate during the cooking process.
An additional benefit to this recipe, it contains no added fat. If you wanted to, you could add a tlb. of margarine or bacon grease for more flavor, bit it really doesn't need it.
