Recipe: Cream of Anything Soup

Sorry I haven't calculated the calories for this.  Most of the calories come from the non fat dry milk and cornstarch.

Cream of Anything Soup

2 cups non-fat dry milk (powdered)
3/4 cup cornstarch
1/4 cup chicken boullion granules
2 TBSP dry onion flakes
1 tsp. each basil and garlic powder
1/2 tsp pepper
2 TBSP dry celery flakes (optional)

This is a convenient mix for making the equivalent of a can of cream of celery or mushroom soup which so many recipes call for. To make the mix, combine all the ingredients in a bowl. Mix them up, dristributing everything evenly. Store the mixture in a quart size container, well sealed. It will keep for several months.

To cook: Combine 1/3 cup mix with 1-1/4 cool tap water in a small saucepan. Whisk until combined and bring to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of cream soup.

To make cream of mushroom or celery, cook chopped mushrooms or celery in a non stick pan and add to the finished soup.  It also makes a good white sauce base for other dishes.  When it's cooked remove from the heat and add 1/2 cup of reduced fat cheese - Velveeta is especially smooth - great on cauliflower & other veggies!  Or add some grated parmesan, minced fresh parsley, and garlic for a good Alfredo sauce.

Contains no added fat.  To reduce the sodium, use low sodium bouillon granules or powder - Herb Ox sells thes in jars. 

Mmm.... looks good!  Thanks clairelaine!  I tagged it!  :)

Is there a way I could substitute low-sodium chicken broth though?  I have a can of it, but no boullion cubes or granules.  I'd like to make this.  Do you know how I could substitute, perhaps?

edit: Wow, how did I come to this thread?  It's from March '06!  LOL

well stock/broth is tasty right? So I'd say try adding 1/2 broth 1/2 water to the 1/3c mix. (and dont put in cubes etc) If its not tasty, boil the heck out of it and add another 1/4c broth at a time, till it tastes good. But I'm sure someone can give you a real answer.

There's no problem.  Just mix up the rest of the ingredients and add them to broth or bouillion instead of water to reconstitute.  The flavor shouldn't be any different.

Wow.  This'll come in handy.  Thanks!

Awesome; sounds delicious! Thank you!

I'll try it with the broth then!  Thanks!