Cream of … Soup Mix

Keep a jar of this on hand and you’ll always have a can of creamed soup. When I make this mix I leave out the chicken bouillon and substitute chicken broth for the water when appropriate. The mix is fat free, so you might want to add a little butter for extra creaminess when you cook it, but in most recipes that isn’t needed.

2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup chicken bouillon granules, optional
5 Tbs dried onions, minced
1/4 tsp pepper
1 tsp dried basil
1 tsp dried thyme
1 tsp sugar
1 tsp salt

1. Mix all ingredients well and store in an air tight container.
2. To reconstitute, combine 1/3 cup of mix and 1 1/4 cups of water in a saucepan; cook and stir until thickened.
3. To make cream of mushroom, cream of celery, etc. add a quarter cup or so the appropriate ingredient.

Servings: 26