Saturday, September 11, 2010

I purchased some cream soup base yesterday, but if you need some in a pinch here's a recipe that can be made right from your food storage ingredients.

Cream Soup Mix
2 c Nonfat dry milk

3/4 c Cornstarch
2 tb Dried minced onion flakes
1/2 ts Pepper
1/4 c Instant chicken bouillon, or other flavor
1 t Crushed basil – optional
1 t Crushed thyme -- optional

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 in saucepan. 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.
taken from the website
Also from the website is a link to an e-book download, How to Feed a Family of 4 for $200 a Month.

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