Basic Soup and Sauce Mix
Based on a recipe from Utah State University Cooperative Extension, via USDA MyPlate Kitchen
What goes in
- 2 cupsnonfat powdered milk
- ¾ cupcornstarch
- 59.1 mllow-sodium chicken bouillon
- 29.6 mldried onion flakes
- 9.9 mlItalian seasoning
How to cook it
- Combine the powdered milk, cornstarch, bouillon, onion flakes, and Italian seasoning in a plastic bag.
- Seal the bag and shake well to ensure the ingredients are thoroughly blended.
- To prepare a substitute for one can of cream soup, whisk 1/3 cup of the dry mix with 1 1/4 cups of cold water.
- Heat the mixture on the stove or in the microwave, stirring constantly until it thickens.
- Incorporate the thickened mixture into your casseroles as you would a standard can of cream soup.
- Keep the remaining dry mix in a sealed bag or airtight container at room temperature.
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