For those of you, like me, who don't keep creamed soups on hand, but still want to be able to use the various recipes that call for them! Here's a low-cost, low fat substitute for canned cream soups in casseroles or soups.
2 cups dry milk powder
3/4 cup cornstarch
1/4 cup chicken or beef bouillon granules
1 teaspoon dried basil
1/2 teaspoon pepper 2 teaspoons dried minced onion (Optional)
Mix together and store in a covered container in refrigerator. To use, combine 1 1/4 cups cold water with 1/3 cup of the mix in a small saucepan. Cook, stirring consistently, until thickened. Substitute this sauce for a 10-oz can of condensed cream soup. Add herbs such as thyme or dill or 1/4 cup minced fresh onion when preparing (Optional).
Taken from the Simply in Season cookbook
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Tuesday, October 7, 2008
Broccoli Wild Rice Soup
Broccoli Wild Rice Soup
6 oz package chicken and wild rice mix (Uncle Ben's)
5 cups water
10 oz package frozen chopped broccoli, thawed
1 med carrot, shredded
2 teaspoons dried minced onion
10 3/4 oz can cream of chicken soup, undiluted
8 oz package cream cheese, cubed
In large saucepan, combine rice, contents of seasoning packet and water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Yield: 8 servings (2 quarts)
6 oz package chicken and wild rice mix (Uncle Ben's)
5 cups water
10 oz package frozen chopped broccoli, thawed
1 med carrot, shredded
2 teaspoons dried minced onion
10 3/4 oz can cream of chicken soup, undiluted
8 oz package cream cheese, cubed
In large saucepan, combine rice, contents of seasoning packet and water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Yield: 8 servings (2 quarts)
Saturday, December 8, 2007
Chili
1lb ground beef
1 onion, chopped
1-2 stalks celery, chopped (optional)
1 green pepper, chopped
2 cans red beans (I like them b/c they are a little smaller than kidney beans and don't get that meal-y bean taste)
2 lg cans concentrated crushed
tomatoes1 can tomato paste (Optional)
Chili powder
Cayenne pepper powder
Crushed red pepper flakes
Salt & Black pepper to taste.
Brown beef in stockpot and drain out excess fat. Add onion & pepper & celery if using. Cook on med just a few minutes, add tomatoes and seasonings. Cook until hot, then add beans, salt & pepper. Continue tasting and simmering until desired taste/thickness is reached. I love a Mexican/taco cheese mix on top when serving!
**Can also be put in crock-pot once all ingredients are added to finish cooking**
1 onion, chopped
1-2 stalks celery, chopped (optional)
1 green pepper, chopped
2 cans red beans (I like them b/c they are a little smaller than kidney beans and don't get that meal-y bean taste)
2 lg cans concentrated crushed
tomatoes1 can tomato paste (Optional)
Chili powder
Cayenne pepper powder
Crushed red pepper flakes
Salt & Black pepper to taste.
Brown beef in stockpot and drain out excess fat. Add onion & pepper & celery if using. Cook on med just a few minutes, add tomatoes and seasonings. Cook until hot, then add beans, salt & pepper. Continue tasting and simmering until desired taste/thickness is reached. I love a Mexican/taco cheese mix on top when serving!
**Can also be put in crock-pot once all ingredients are added to finish cooking**
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