Yet another great use for nonfat dry milk. I don’t know where I’d be without my huge box. I never use “real” milk for recipes, only for drinking and cereal. With a gallon of milk costing over $3, this saves us a bundle of money. And it couldn’t be easier to substitute. I don’t even whisk the dry milk into the water beforehand, I just add it to the dry ingredients (unless otherwise specified in the recipe) and remember to add the coinciding amount of water later. Check your box for mixing instructions, but the two kinds I’ve gotten both have the ratio of 1/3 cup dry milk to 1 cup water. Easy to remember.
Okay, I got this cream soup recipe from my friend Jana, back when we were both active on the Proverbs 31 Ministry loops. Long time ago. This is a great “mix” to keep on hand, another money-saver. I’ve been grateful for it many times.
Low-fat Cream Soup Substitute
- 2 cups nonfat dry milk
- 3/4 cup cornstarch
- 1/4 cup instant chicken bouillon granules
- 2 TB dried onion flakes
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp pepper
Combine all ingredients, mix well and store in airtight container. To use, mix 1/3 cup dry mixture with 1 1/4 cups cold water in saucepan. Cook and stir over medium heat until thickened. *Add any ingredients desired (ie: mushrooms, celery) Add to casseroles, etc, as you would cream soup. This makes enough for SEVERAL recipes.
*If you do want to add mushrooms or celery (for cream of mushroom or cream of celery soups) saute them first in a small amount of butter.
I’m sharing this recipe because my very next post is a to-die-for homemade chicken and noodles recipe, and having this cream soup recipe on hand would be a very good thing!