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Combine all
ingredients, mixing well. Store in an airtight container until you
are ready to use it.
To substitute
for one can of condensed soup, combine 1/3 cup of dry mix with 1
1/4 cups of cold water in a saucepan. Cook and stir until thickened,
add to your casserole as you would canned products and the same
thing for sauces and soups. If you don't want basil or thyme in
the soup base, leave it out, if you want to substitute instant chicken
bouillon for the vegetable, do it, be as creative as you want to
be.
This makes enough
for 9 cans of soup.
Variations of
cream soups:
Mushroom soup:
add 1/2 cup finely chopped mushrooms
Celery soup:
add 1/2 cup minced celery
Potato soup:
add 1 cup diced potatoes, cooked
Vegetable soup:
add 3/4 cup mixed vegetables, cooked
Broccoli soup:
add 1 cup chopped broccoli, cooked
Asparagus soup:
add 1 cup chopped asparagus, cooked
Chicken soup:
add 1/2 to 1 cup cup finely diced chicken, cooked
Mushroom with
roasted garlic: add 1/2 cup finely chopped mushrooms and 1 to 2
roasted garlic cloves
Tomato soup:
add 1/2 to 1 cup finely chopped and seeded tomato
Tomato potato
soup: add 1/2 cup diced cooked potato and 1/2 cup finely diced and
seeded tomato
Chicken with
herbs: add 1/2 to 1 cup finely diced chicken with additional herbs
to your taste, parsley, oregano etc.
Carrot soup:
add 1 cup of cooked carrots and add to soup base puree in a blender
for a nice creamy carrot soup, play around with this one until you
reach the consistency you want.
Roasted garlic
soup: add 2 to 3 roasted garlic cloves and stir in well till blended
( I like garlic so I add more than that)
Onion soup:
add 1/2 cup of sauted chopped onions
The varieties
are endless, you just have to use your imagination and not be afraid
to experiment with different ingredients.
Posted to FF
Digest 2617
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