Ingredients
2 cup nonfat dry milk
3/4 cup cornstarch
2 tbsp dried minced onion flakes
1/2 tsp pepper
1/4 cup instant chicken bouillon
1 or other flavor
1 tsp crushed basil -- optional
1 tsp crushed thyme -- optional
Directions
Combine all ingredients, mixing well. Store in airtight container.
This makes 3 cups of mix, the equivalent to about 9 cans of soup. To
use: combine 1/3 cup of mix with 1 1/4 cups of water insaucepan. Cook
and stir until thickened or add mix and water to browned and drained
casserole meat and cook in skillet or saucepan with other casserole
ingredients or use instead of canned soup in any casserole. This mix
has about 1/3 the calories and sodium as purchased condensed soup.
From Learning and Creating with Heartland Cooking
Recipe By :
Servings: 1 servings
Condensed Soup Mix Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the distant past, in fact as far back as the Egyptians, and maybe even further. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic recipes for preparing food.
Continuing our culinary historical journey, there were some interesting books from the 1300s - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that we all know today, but rather descriptions of the types of food served to the rich and powerful of that time. When we get to the twentieth century, cookery books are greatly in demand due to higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Condensed Soup Mix recipe.
