Cream Soup Base

By

admin2

Try a "cream" soup base without the cream or the flour. I make a "Creamy" Zucchini Soup with Chicken that uses zucchini cooked in chicken broth then pureed in the blender and added to the soup pot. Delicious!

A.S.

By

admin2

We sent Lisa this recipe we had in the archives. If anyone has another recipe that is good for a cream soup base, please send it in. If a question has been answered before we do our best to send you the answers or point you to where it is located on the website:

This was originally published in the Tightwad Gazette.

* 2 cups dry milk
* 1 1/4 cups corn starch (or 2 1/2 cups flour)
* 1/4 cup chicken bouillon powder
* 2 tbs. dried onion flakes
* 1/2 tsp. pepper
* 1 tsp. thyme (optional)
* 1 tsp. basil (optional)

And, when actually making the soup, whatever fresh/frozen/canned veggie wanted (celery, potato, mushroom, etc.)

Mix all the dry ingredients and store in an airtight container. If the mix is made with cornstarch, add 1/3 cup mix to 1 1/4 cups water. If made with flour, add 1/2 cup mix to 1 1/4 cups water. This is the consistency to use for a casserole. If it is for soup, double the water.

Tracy in Watauga, TX