Cream Soup Mix
Taken from Quick and Healthy by Brenda Ponichtera, Pg. 70
2 cups nonfat dry milk
3/4 cup cornstarch
2 Tbsp dried onion
1/2 tsp pepper
1/4 cup instant chicken bouillon
(Also calls for 1 tsp dried basil and 1 tsp dried thyme, but I prefer it without.)
Mix well and store in dry place.
To Use Mix:
In saucepan combine 1/3 cup dry mix with 1 1/4 cups cold water. Stir over low heat until thickened.
In glass measuring cup, combine 1/3 cup soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens. (Keep an eye on it so it doesn't boil out of your container.
Note: I usually use the microwave option and add little bit more mix to make it thicker. It also has suggestions like adding a mushrooms if you want it to be cream of mushroom soup and so forth, but I usually just leave it plain and add some extra veggies to the recipe. For instance, when I make tuna casserole, we often add broccoli to the water when we're cooking the noodles and add a can of corn to increase the amount of veggies.
One last note: I highly recommend the cookbook this came from. The recipe ideas in it are super practical and they're all healthy. It's written by dietician, and I believe she's from the northwest. I've also heard she has a second cookbook out, but I haven't gotten my hands on it yet. Of course I'd double check all this and link you to it...but I need to get my felt food post out still too! I'll add the nutrition facts for your you tomorrow, because I believe they're included in the cookbook.
One last, last note: I doubled the recipe when I made this batch today and it fit pretty much perfectly in a 6 cup rubbermaid container for storage. You'll want to keep this in an airtight container so it doesn't pick up moisture and get clumpy.