Cream soup mix recipe returns

Dear Heloise: I read your column every day and have gotten many good hints as well as favorite recipes. Am I correct in thinking you once printed a recipe for a soup mix using packaged dry milk, herbs and spices, and perhaps cornstarch? I loved making and eating this soup, and now I have definitely lost the recipe. I would appreciate a reprint — if you could. Thank you. A Faithful Reader in Billings, Mont.

You have a really good memory. You remembered most all of the ingredients. This does make a base for cream soup. You can change the type of soup by adding a main ingredient like mushrooms or chicken. Here’s the recipe:

1 cup nonfat dried milk powder

1 tablespoon dried onion flakes

2 tablespoons cornstarch

2 tablespoons chicken bouillon powder

1‚Ñ2 teaspoon dried basil, crushed

1‚Ñ2 teaspoon dried thyme, crushed

1‚Ñ4 teaspoon black pepper

Mix all the ingredients and store in an airtight container. Makes 4 to 6 cups, depending on serving size.

When you’re ready to make the soup, put 2 cups water and the soup mix in a large saucepan and cook over medium heat, stirring constantly until thick. Add the main ingredient of your choice and cook until done. If the soup is too thick, add more water. Season to taste. Enjoy! Heloise

Dear Readers: If your recipe calls for liquor and you don’t have any on hand, here are a few substitutes you can use:

•1 or 2 tablespoons of alcohol in a recipe usually can be omitted. If it calls for more than 2 tablespoons of alcohol, another liquid substitute is needed, or else the recipe may be too dry. Use chicken broth for white wine in savory recipes.

•A fruity or dessert recipe substitute can be apple, pineapple or orange juice.

•Nonalcoholic beer and wine may be used.

•A few drops of rum or brandy extract can be added to enough water to equal the amount of alcohol called for in the recipe. Heloise

Dear Heloise: I’ve discovered a quick way to make hash browns. I dice potatoes, cover with water and microwave for about five minutes or until tender. In the meantime, I saut onions and garlic until tender. Then I drain potatoes and brown them with the onions. Joyce, Vienna, W.Va.

SBlt Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate