Howdy!
For Natasha, who was asking about nonfat/lowfat cream soups, here's a
recipe modified from "Taste of Home" magazine from August/September
1995.
Cream Soup Mix
2 c. instant nonfat dry milk powder
3/4 c. cornstarch
1/4 c. bouillon granules/powder
1 t. onion powder
1/2 t. dried thyme
1/2 t. dried basil
1/4 t. pepper
Combine all ingredients; mix well. Store in an airtight container.
Yield: 3 c. dry mix.
For condensed soup substitute: Blend 1/3 c. mix and 1 1/4 c. water in a
1 qt. saucepan or microwave-safe dish until smooth. Bring to boil or
microwave for 2 1/2 - 3 minutes. Stir occasionally; cool. Use as a
substitute for one 10 3/4 oz. can condensed cream of chicken, celery or
mushroom soup.
1/3 c. dry mix equals 149 calores, 168 mg sodium, 5 mg cholesterol, 25
gm carbohydrate, 10 gm protein, 1 gm fat.
I FINALLY tried the roasted tomato sauce!!!! WOW!!!!!
Go Tribe!!!
Liz
Cold, clear Akron OH
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