Cream of "whatever" Soup

Tuesday, November 25, 2008 AnnMarie Brown 0 Comments

This equals 9 cans of cream soup when mixed and used as directed.

2 cups non fat powdered milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tbsps dried onion flakes
1 tsp Basil
1 tsp thyme
1/2 tsp pepper

Mix all ingredients together adn store in an air tight container.
When you need soup combine 1/3 cup of this mix with 1 1/4 cup cold water to equal one can of soup.
Heat over medium heat stirring constantly until it thickens.
You need to add this to make waht flavour you need to make

Mushroom - 1/2 cup finely chopped mushrooms
Celery - 1/2 cup minced celery
Potato - 1 cup cooked diced potatoes
Chicken - 1/2 cup cooked diced chicken
Veggie - 3/4 cup cooked veggies
Broccoli - 1 cup cooked chopped Broccoli

Note: you can leave out the bouillon and add 1 1/4cup broth instead of 1 1/4 cup water.

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