Homemade Cream Soup

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Homemade Cream Soup Ingredients

2 1/4 c Nonfat dry milk	1 ts Basil
3/4 c Cornstarch	1 ts Thyme
2 tb Dried onion	1/2 ts Pepper

Instructions for Homemade Cream Soup

Combine all and store in an airtight container. Sub for one can condensed soup: 1/3 c dry mix and 1 1/4 c cold water. Cook and stir until thickened, or add to recipe. Makes the equivalent of 9 cans of soup. Note: the original recipe called for 1/4 c instant bouillon, I added 1/4 c more dry milk instead. When a recipe calls for a cream of , I simply add fresh along with the soup mix, or sub a veggie more to our liking). Also, if you make the mix when youre going to use a cans worth, the remainder will fit in a large Kraft parmesan cheese shaker. Posted to fatfree digest V97 #057 by Marianne Cowley on Apr 14, 1997

Main Ingredient: SoupCuisine: Uncategorized

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