Recipe - Cream Of Whatever Soup Mix

2 cup Powdered milk
Three fourths cup Cornstarch
One fourth cup Instant chicken bouillon
granules
2 teaspoon Dried onion flakes
1 teaspoon Crushed dried thyme
1 teaspoon Basil crushed dried
One half teaspoon Pepper

To make 1 can soup, take 1/3 C mix and 1 C water, cook and stir until
thickened.

Here's a recipe for a MIX you can use to substitute for Cream of Chicken or
Mushroom soup in your recipes. I have found it to be much less expensive
than the cans and it still freezes beautifully!

When I made this, I have used the product called "Better than Boullion"
which is vegetarian, but comes in beef, chicken, and veggie "flavors". To
substitute it for cream of celery or cream, of mushroom soup, I cook some
celery or mushrooms a bit in the 1 C water and then add the mix and cook
and stir. I like it because it is both cheap, has much less sodium than
those soups (if using a lowsodium boullion) and presumbaly has less of
those whatever they are that are added to canned soups.
Posted to fatfree digest by Gloriamarie Amalfitano gma@adnc.com on May
21, 1998