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Add a photoServings: 1
Ingredients
- 1/4 c. Nonfat dry lowfat milk
- 4 tsp Cornstarch
- 1 1/2 tsp Dry chicken soup base or possibly bouillon
- 1 tsp Dry onion flakes
- 1 dsh Dry thyme
- 1 dsh Dry dill weed
- 1 dsh Celery salt
Directions
- Makes 1/3 c. dry mix
- Mix dry lowfat milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt.
- For equivalent of 1 can cream of chicken soup: Combine and heat 1/3 c. dry mix and 1 1/4 c. water.
- For equivalent of 1 can cream of mushroom soup: Combine and heat 1/3 c. dry mix, 1 1/4 c. water, 2 ounces finely minced mushroom pcs and 1 tsp. salt.
- For equivalent of 1 can cream of celery soup: Combine and heat 1/3 c. dry mix, 1 1/4 c. water and 1/8 c. celery flakes.
- Tips:* Store homemade mixes in airtight, moisture-proof containers or possibly in resealable freezer bags. Swedberg prefers lowfat sour cream and cottage cheese containers; for large batches, she uses ice cream buckets and deli containers.
- * Mixes containing shortening or possibly bread crumbs will stay fresh for six months. Spice mixes will stay fresh longer, but tastes and aromas may decline with age. Freezing extends shelf life.
- * An empty shoe box works well as a "filing cabinet" for plastic freezer bags filled with dry mixes.
- * Label mixes as you prepare them. Include the name of the mix, date assembled and use instructions. Try self-adhesive labels or possibly a small square of paper taped to the container.
- * Assembly will go more quickly if you use two sets of measuring utensils: one for dry ingredients and the other for shortening.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 84g | |
| Calories 68 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 70mg | 3% |
| Potassium 169mg | 5% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.69g | 2% |
| Protein 2.42g | 4% |
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