Cream-of-Whatever-Soup Mix

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Cream-of-Whatever-Soup Mix

 

2 cups powdered tofu or soy milk (or any other non-dairy powdered milk)

3/4 cup cornstarch or arrowroot

1/4 cup chicken-style seasoning (Bragg's, McKay's, or recipe from our archives)

2 Tbsp. dried onion flakes

1 tsp. basil leaves

1 tsp. thyme leaves

 

To use in place of canned cream soups in casseroles or as a base for your own

soups. Much lower in fat and salt than canned versions. The trick is to have

it made up and ready to use when you need it! Combine all ingredients, mixing

well. Store in an airtight container until ready to use.

 

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

casseroles as you would the canned product. Makes the equivalent of 9 cans of

soup.

 

You may add additional ingredients to make the type of cream soup you desire:

mushrooms; celery; potato; tomato; etc.

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes