Source:

Category: Soup

Type: Stews & Casseroles

Classifications: Dips, Sauces and Mixes

Qty Measure Ingredient

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2 cups instant nonfat dry milk powder

1/2 cup plus 2 tbsp cornstarch

1/2 cup instant potatoe flakes

1/4 cup chicken bouillon granules

2 tablespoons dried vegetable flakes or sweet pepper flakes

1 teaspoon onion powder

1/2 teaspoon dried marjoram

1/4 teaspoon garlic powder

1/8 teaspoon pepper

Instructions: In a blender, combine all ingredients; cover and process until vegetable flakes are finely chopped.

Store in an airtight container in a cool dry place for up to 1 year. Yield: 9 batches (3 cups total).

FOR A CONDENSED CREAM SOUP SUBSTITUTE: In a 1-qt. saucepan, combine 1/3 cup of soup mix and 1-1/4 cups water. Bring to a boil, stirring occasionally, boil for 2 to 2 1/2 minutes. Cool or chill.

Use as a substitute for one 10 3/4 oz. can of condensed cream of chicken, mushroom or celery soup.

FOR 1 1/2 CUPS OF CREAM SOUP: In a 1-qt saucepan, combine 1/3 cup of soup mix and 1-1/2 cups water. Bring to a boil; stirring occasionally; cook for 2 to 2 1/2 minutes.

Staging:

Variations:

Background:

Serves: 0

Yields: 9 batches

Food Exchanges: