2 cup Instant nonfat dry milk pwdr
3/4 cup Cornstarch
1/2 cup Inst.low-sod.chicken bouill.
2 tbsp Dried onion flakes
1 tsp Dried, crushed basil
1 tsp Dried, crushed thyme
1/2 tsp Pepper
Directions
3 cups mix = equivalent to nine 10 oz cans of soup.
Combine all ingredients. Mix and store in airtight container. To
use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook
and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup
chopped fresh mushrooms if desired.
1/3 cup mix = 96 calories, 1 starch/bread exchange 18 grams
carbohydrate, 5 grams protein, trace fat, 310 mg sodium
Adapted from Exchanges For All Occasions by Marion Franz, 3rd ed. 1993
Shared but not tested by Elizabeth Rodier Jan 94.
Servings: 3 cups mix
Creamed Soup Mix Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Master Mix
The History of Recipes
It is quite possible to trace the history of recipes way back into ancient history, in fact as far back into history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these early recipes were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the ancient chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and dill. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, such as parsley, basil and rosemary. These new foods and tastes caused a surge in books on cooking, many of which are now in academic collections. During the succeeding few centuries, the rich families of Europe strove to serve up the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing the recipes of their peers. By the arrival of the 1900s, recipe books were greatly in demand due to better eduction, more spare time and having more disposable income. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Creamed Soup Mix recipe.
