It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Homemade Cream Soup
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- #34794
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/2 teaspoon black pepper
directions
NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product.
VARIATIONS:
Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Chicken Soup: Add 1/2 cup diced chicken, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
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