| 1 | To use in place of canned creamed 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. |
| 4 | Combine all ingredients, mixing well. |
| 5 | Store in an airtight container until ready to use. |
| 6 | To substitute for one can of condensed soup: combine 1/3 cup of dry mix with 1 ?cups of cold water in a saucepan. |
| 7 | Cook and stir until thickened. |
| 8 | Add to casserole as you would the canned product. |
| 9 | Makes equivalent of 9 cans of soup. |
| 10 | ~--------------------------------------------------------------------- 1/9 recipe calories 131,protein9.5 gm,carb.4.8 gm,total fat 1.4 gm,csi units 0.6,dietary fiber 0.3 gm,sodium 728 mg,potassium 456 mg,calcium 59 mg,iron 1.3 mg.note: if using your own low sodium, low fat stock the sodium and fat will be substantially less. |
| 11 | ~--------------------------------------------------------------------- ~-- the new american diet by connor & conno |
