Instant “Cream Soup” – Compliments of Liz Bower
2 cups powdered milk
¾ cups cornstarch
¼ cup instant chicken bouillon
1 tsp onion powder
½ tsp thyme (optional)
½ tsp basil (optional)
¼ tsp pepper
Combine and store in an airtight container.
To use for soup, combine 1/3 cup mix and 1-1/2 cups water and bring to boil, stirring often. Add diced celery, sliced mushrooms, chopped broccoli or chopped chicken.
To use for recipes calling for a can of cream soup, use 1/3 cup mix and 1-1/4 cups water; boil for a few minutes, stirring often.
