(Makes the equivalent of 1 can of Condensed Cream Soup - 10 3/4 oz)
2 cups Powdered Milk (instant milk)
1 cup Cornstarch
1/4 cup Chicken Bouillon / Base Granules
2 tsp Seasoned Salt
1 tsp Onion Powder
1/2 tsp dried Thyme
1/2 tsp dried Basil
1/4 tsp Black Pepper
Mix together and store in an airtight container (quart jar works too)
To make the equivalent of a 10 3/4 oz can of Condensed Cream Soup:
1/3 cup Soup Mix (from above)
1 1/4 cup water or milk
Combine soup mix and water or milk in soup pot. Bring to a boil and stir until thick. Milk makes for a richer soup.
If you will be cooking in a casserole or soup, just combine the soup mix and water or milk and it will thicken as it cooks in the casserole or soup. No need to boil it first s directed above.
Cream of Mushroom Soup - add 1/2 cup sliced mushrooms, or 1 (4 oz) can of sliced mushrooms, drained.
Cream of Vegetable Soup - add 1/2 cup diced cooked vegetables or 1/3 cup dried vegetable flakes.
Cream of Broccoli Soup - add 1/2 cup diced cooked broccoli. **NOTE: don't be afraid to use frozen broccoli. Just defrost it first and pat dry or reduce liquid (milk or water by 2 TBSP)
Cream of Chicken Soup - add 1/2 cup cooked or diced chicken or you may add another 2 TBSP chicken bouillon / base granules.