Creamy Soup Base/California Medley Cheese Soup
Makes three cups
- 2 cups nonfat dry milk
- ¾ cup cornstarch
- ¼ cup instant chicken bouillon
- 1 tablespoon dried onion flakes
- ½ teaspoon thyme
- ½ teaspoon basil
- ¼ teaspoon black pepper
Be sure all equipment and ingredients are dry. Combine all ingredients in a mixing bowl. Mix well. Store in an airtight container in the refrigerator.
California Medley Cheese Soup
Makes 5 servings
- 1 ½ cups frozen chopped broccoli, cauliflower and carrots
- 3 cups boiling water
- 1 cup dry creamy soup base mix
- ¾ cup cold water
- ¾ cup grated cheese
Add 1 ½ cups frozen chopped vegetables to three cups boiling water and cook slightly. Mix one cup of creamy soup base mix with ¾ cup cold water in a small bowl. Add cold soup mix to boiling water when vegetables are crispy and tender. Add two tablespoons of grated cheese to each bowl just before serving. Cover and refrigerate leftovers within two hours.
Nutrition information for each 1 ¼ cup serving: 125 calories, 4.5 g fat, 681 g sodium, 183 mg calcium
(Source: University of Missouri Extension’s Two Meals for Ten Bucks series available at: http://extension.missouri.edu/p/N989)
