| 1 | To use in place of canned cream soups in casseroles or as a base for your own soups. |
| 2 | Much lower in fat and salt than the canned versions. |
| 3 | The trick is to have it made up ready to use! combine all ingredients, mixing well. |
| 4 | Store in an airtight container until ready to use. |
| 5 | To sustitute for one can of condensed soup: combine 1/3 cup of dry mix with 1 ?cups of cold water in saucepan. |
| 6 | Cook and stir until thickened. |
| 7 | Add to casserole as you would the canned product. |
| 8 | Makes equivalent of 9 cans of soup. |
| 9 | I think you could probably vary the spices to suit your own taste or the type of casserole you were making. |
| 10 | Makes 9 servings with less than 1 gram fat per serving. |
| 11 | Variations: mushroom soup: add ?c finely chopped mushrooms celery soup: add ?c minced celery potato soup: add 1 c diced potatoes, cooked chicken soup: add ?c diced chicken, cooked vegetable soup: add ?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 |
