RCI-SP.002.0113.001
Homemade Cream Soup
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! Makes 9 servings with less than 1 gram fat per serving.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- powdered non-fat milk2 cup
- ¾ cup
- (or less) instant chicken (or vegetable if you prefer) boullion¼ cup
- 2 tbsp
- 1 tbsp
- 1 tbsp
- ½ tbsp
Method
1
Combine powdered non-fat milk, cornstarch, instant chicken bouillon, dried onion flakes, basil leaves, thyme leaves, and pepper in a large bowl, stirring well to distribute all ingredients evenly.
2
Transfer the dry mixture to an airtight container or jar for storage, or proceed directly to prepare the soup by adding water or broth as needed.
3
To prepare the soup, bring 4 cups of water or chicken broth to a boil in a medium saucepan over medium-high heat.
4
Whisk the dry cream soup mixture gradually into the boiling liquid, stirring constantly to prevent lumps from forming.
2 minutes
5
Reduce heat to medium and continue stirring frequently until the soup thickens and reaches a creamy consistency.
8 minutes
6
Taste and adjust seasoning with additional pepper, bouillon, or herbs as desired.
7
Simmer gently for 2–3 minutes to meld the flavors, then serve hot in bowls.