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Mixes - Soup Fat Free Cream Mix Post by :mwhite Category :Learning Kitchen Author :Unknown Date :March 2012 Read :759

Click below to download : Mixes - Soup Fat Free Cream Mix (Format : PDF)

Mixes - Soup Fat Free Cream Mix

Use in place of canned cream soups in casseroles or as a base for soups.

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable boullion
2 Tbsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup.

To Prepare soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would canned product.

Makes equivalent of 9 cans of soup.

Mushroom Soup: Add 1/2 Cup finely chopped mushrooms
Celery Soup: Add 1/2 Cup minced celery
Potato Soup: Add 1 Cup diced potatoes, cooked
Vegetable Soup: Add 3/4 Cup mixed vegetables, cooked
Broccoli Soup: Add 1 Cup chopped broccoli, cooked
Asparagus Soup: Add 1 Cup chopped asparagus, cooked
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Mixes - French Market Soup Mix Mixes - French Market Soup Mix

Mixes - French Market Soup Mix
1 pound dried black beans 1 pound dried Great Northern beans 1 pound dried baby lima beans 1 pound dried large lima beans 1 pound dried navy beans 1 pound dried pinto beans 1 pound dried red beans 1 pound dried soybeans 1 pound dried black-eyed peas 1 pound dried green split peas 1 pound dried yellow split peas 1 pound dried lentils 1 pound barley pearls Combine. Divide into 14 packages (2 cups each). Store in airtight containers. French Market Soup Recipe: 2 cups French Market Soup Mix 2 quarts water 1 teaspoon chili powder 1 clove garlic,

Mixes - Soup -  Bean Soup Mix Mixes - Soup - Bean Soup Mix

Mixes - Soup -  Bean Soup Mix
1/4 cup dried garbanzo beans 1/4 cup dried navy beans or lima beans 1/4 cup dried red kidney beans or pinto beans 1/4 cup dried whole or split peas 3 Tablespoons minced dried onion 2 Tablespoons whole wheat berries 2 Tablespoons pearl barley 2 Tablespoons dried celery flakes 2 tsps. instant beef bouillon granules 1/2 tsp. dried basil, crushed 1 bay leaf Salt Combine all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed. Bean Soup: Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer