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Add a photoServings: 2
Ingredients
- 2 c. instant nonfat dry lowfat milk pwdr
- 3/4 c. cornstarch
- 1/4 c. low sodium chicken bouillon
- 2 tbsp. dry onion flakes
- 1 teaspoon crushed basil
- 1 teaspoon crushed thyme
- 1/2 teaspoon pepper
Directions
- Combine all ingredients, mixing well. Store in air tight container. Yields 3 c. mix. When reconstituted its equivalent of 9 to 10 oz can of soup. When using soup mix: combine 1/3 c. mix with 1 1/4 c. water in a saucepan. Cook and stir till thickened. Optional: For cream of celery soup add in 1/4 c. minced celery. For mushroom soup, add in 1/4 c. minced mushrooms. This mix can be kept in a closed container on your cupboard shelf, always ready to use. NOTE: This soup is great when used in warm dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 2 servings | |
| Calories 277 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 203mg | 8% |
| Potassium 434mg | 12% |
| Total Carbs 57.58g | 15% |
| Dietary Fiber 0.9g | 3% |
| Sugars 12.95g | 9% |
| Protein 9.2g | 15% |
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