Cream Soup from Scratch
1 cup non-fat dried milk powder
1 Tbsp dried onion flakes
2 Tbsp cornstarch
2 Tbsp chicken bouillon powder
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp black pepper
Combine.
This is a dry mix that can
be stored in an air-tight
container and kept on hand
until it's needed.
When you're ready for soup,
just add 2 cups of cold water
and cook over medium heat,
stirring constantly until it
thickens.
If the soup is too thick, just
add a little more water.
For cream of mushroom soup, add
some sliced mushrooms a few minutes
before removing the soup from the
stove.
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