This is a recipe that I have had for years. It is gluten free and replaces one can of cream soup for casseroles, etc.
Cream Soup Mix
2 cups powdered nonfat milk
1/4 cup instant chicken boullion
1 teaspoon basil leaves
1/2 teaspoon pepper
3/4 cup cornstarch
2 tablespoons dried onion flakes
1 teaspoon thyme leaves
Combine all ingreadients, mixing well. Store in an airtight container until ready to use.
To substitute for 1 can of condensed soup:
Combine 1/3 cup mix with 1-1/4 cups cold water in saucepan.
Stir to moisten, then heat over low to medium-low heat until thickened, stirring constantly.
Add to casserole as you would canned soup.
Can be used in a casserole or as the base for homemade cream soups but with much lower fat and sodium
This recipe is equivalent to 9 cans of soup or 18 servings
Per serving: 43 calories, 0g fat, 1mg cholesterol, 63 mg sodium