Homemade Cream Soup

Description
To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!
 * Makes 9 servings with less than 1 gram fat per serving.

Ingredients

 * 2 cup powdered non-fat milk
 * ¾ cup cornstarch
 * ¼ cup (or less) instant chicken (or vegetable if you prefer) boullion
 * 2 tbsp dried onion flakes
 * 1 tbsp basil leaves
 * 1 tbsp thyme leaves
 * ½ tbsp pepper

Directions

 * 1) Combine all ingredients, mixing well.
 * 2) Store in an airtight container until ready to use.

Use

 * 1) To substitute for one can of condensed soup: combine ⅓ cup of dry mix with 1¼ cups of cold water in saucepan.
 * 2) Cook and stir until thickened.
 * 3) Add to casserole as you would the canned product.
 * 4) I think you could probably vary the spices to suit your own taste or the type of casserole you were making.

Variations

 * Mushroom soup: add ½ cup finely chopped mushrooms
 * Celery soup: add ½ cup minced celery
 * Potato soup: add 1 cup diced potatoes, cooked
 * Chicken soup: add ½ cup diced chicken, cooked
 * Vegetable soup: add ¾ cup mixed vegetables, cooked
 * Broccoli soup: add 1 cup chopped broccoli, cooked
 * Asparagus soup: add 1 cup chopped asparagus, cooked the variations are endless, limited only to your imagination.