RCI-SP.002.0114.001
HOMEMADE CREAM SOUP RECIPE
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! Variations will serve two.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- Powdered nonfat milk2 cups
- 3/4 cup
- (or less) instant Chicken (or Vegetable if you prefer) Boullion1/4 cup
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
Method
1
Combine powdered nonfat milk, cornstarch, instant chicken bouillon, dried onion flakes, basil leaves, thyme leaves, and pepper in a medium mixing bowl. Whisk together until all ingredients are evenly distributed and no lumps remain.
2
Transfer the dry mixture to an airtight container or glass jar for storage, or proceed directly to prepare the soup by measuring out the desired amount.
3
To make the soup, bring 4 cups of water to a boil in a large saucepan over medium-high heat.
4
Slowly whisk 1 cup of the dry mixture into the boiling water, stirring constantly to prevent lumps from forming. Continue whisking until fully dissolved.
5
Reduce heat to medium and simmer the soup for 5-10 minutes, stirring occasionally, until it reaches desired thickness and the flavors meld together.
6
Taste and adjust seasonings as needed by adding additional bouillon, herbs, or pepper. Serve hot in bowls.