Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fat-free Cream Soup Mix
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- #27505
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 cup nonfat dry powdered milk
1 tablespoon dried onion flakes
2 tablespoons cornstarch
2 tablespoons chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried bell peppers
directions
Combine and store until ready to use in an airtight container.
To use: To mix, add dry ingredients and 2 cups of cold water in saucepan. Cook over medium heat, stirring constantly until soup thickens. Add meat and/or vegetables as desired, and cook a little longer. To thicken, add 1 or 2 tablespoons of milk powder. To thin, add additional water.
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nutrition data
179 calories, 1 grams fat, 29 grams carbohydrates, 13 grams protein per serving. This recipe is low in fat.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
February 12, 2017
Used this in a pinch when I was out of milk and cream but wanted a cream soup. It worked great! The only thing I didn't add was the dried bell pepper because I didn't have any but I doubt 1/2 tsp would make much difference so I think I can accurately rate this recipe as 5 stars. I am going to make up some of this mix to keep on hand.
April 12, 2005
Way too salty (too much bouillion), doesn't really taste like anything.