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Add a photoServings: 1
Ingredients
- 2 c. Powdered lowfat milk
- 3/4 c. Cornstarch
- 1/4 c. Instant chicken bouillon granules
- 2 tsp Dry onion flakes
- 1 tsp Crushed dry thyme
- 1 tsp Basil - crushed dry
- 1/2 tsp Pepper
Directions
- To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir till thickened.
- Here's a recipe for a MIX you can use to substitute for Cream of Chicken or possibly Mushroom soup in your recipes. I have found it to be much less expensive than the cans and it still freezes beautifully!
- When I made this, I have used the product called "Better than Boullion"
- that is vegetarian, but comes in beef, chicken, and veggie "flavors". To substitute it for cream of celery or possibly cream, of mushroom soup, I cook some celery or possibly mushrooms a bit in the 1 C water and then add in the mix and cook and stir. I like it because it is both cheap, has much less sodium than those soups (if using a low-sodium boullion) and presumbaly has less of those whatever they are which are added to canned soups.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 404g | |
| Calories 1252 | |
| Calories from Fat 21 | 2% |
| Total Fat 2.36g | 3% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1485mg | 62% |
| Potassium 4392mg | 125% |
| Total Carbs 214.49g | 57% |
| Dietary Fiber 1.6g | 5% |
| Sugars 125.21g | 83% |
| Protein 88.54g | 142% |
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