gluten/fat free soup or sauce mix

Name: Gluten/Fat Free Soup or Sauce Mix
Prep time: 15 min
Ingredients: 2 cup(s) powdered milk mix (regular) for instant: see #5 for amounts; 3/4 cup(s) cornstarch; 1/4 cup(s) instant chicken buillon (reg. or low soduim); 2 tablespoon(s) dried onion flakes; 2 teaspoon(s) italin seasoning (optional)

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Linda Edwards

Baton Rouge, LA

Updated on Oct 2, 2012

I found this DIY mix on: onegoodthingbyjillee.com It was given to her by her neighbor,Debbie Proctor, USU Extension and is gluten and fat free. Go to her website to download a free booklet with recipes using this mix. (does not have to be refrigerated)

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soup or sauce mix - instead of canned soup

prep time 15 Min

cook time

method ---

yield = to 9 cans of soup

Ingredients

2 cups powdered milk mix (regular) for instant: see #5 for amounts
3/4 cup cornstarch
1/4 cup instant chicken buillon (reg. or low soduim)
2 tablespoons dried onion flakes
2 teaspoons italin seasoning (optional)

How To Make gluten/fat free soup or sauce mix

Step 1

Combine all ingredients in a re-closeable plastic bag, mixing well. Equal to 9 (10.5 oz) cans of cream soup.

Step 2

To substitute for 1 can of cream soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.(See #5)
Step 3

Cook and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup
Step 4

Storage: Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated. (can be eaten as a soup)
Step 5

* When making liquid milk from dry it is 1/4 cup non instant to 1 cup water and 1/3 cup instant to 1-1/4 cup water.
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