Low Fat Soup Recipes

Ingredients:

2 cup powdered nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant chicken(or
1 vegetable if you prefer)
1 boullion
2 tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves
1/2 tsp pepper

Instructions:

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!

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

To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with
1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to
casserole as you would the canned product. Makes equivalent of 9 cans of
soup.

I think you could probably vary the spices to suit your own taste or the
type of casserole you were making.

Makes 9 servings with less than 1 gram fat per serving.

Variations:

Mushroom Soup: Add 1/2 C finely chopped mushrooms Celery Soup: Add 1/2 C
minced celery Potato Soup: Add 1 C diced potatoes, cooked Chicken Soup: Add
1/2 C diced chicken, cooked Vegetable Soup: Add 3/4 C mixed vegetables,
cooked Broccoli Soup: Add 1 C chopped broccoli, cooked Asparagus Soup: Add
1 C chopped asparagus, cooked

The variations are endless, limited only to your imagination.

From Tracey Sconyers (tls@rational.com). Fatfree Digest [Volume 10 Issue
29], Sept. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

Servings: 1