CREAM OF WHATEVER SOUP!

Cream of Whatever Soup! image

Provided by Barbara Musser

Time 5m

Number Of Ingredients 7

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2 c powdered milk
3/4 c cornstarch
1/4 c instant bullion ~ chicken, beef or pork depending on what you need.
2 Tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves
pepper to taste

Steps:

1. Combine all ingredients and store in an air tight container. About 6 months. *Note ~ Sometimes I just make a batch of the milk and cornstarch to keep in the cabinet and then add the flavors as needed. If you are adding the bullion as you use it, one bullion cube per 1 cup water/milk. I usually use 2 per use.
2. TO USE ~ To use as a can of condensed cream of whatever soup, combine 1/3 cup dry mix with 1 to 1 1/4 cups cold water (I use milk, makes it creamier I feel). Add the 1 cup and use the 1/4 cup as needed. Also adding the "flavor" of what cream of you need.
3. Heat and stir until it thickens. Use as you would the canned product.
4. To make specific flavors add the following when you are heating the mix and water. "FLAVOR" LIST (these amounts are per "can") Mushroom: add ½ cup finely chopped mushrooms. Celery: add ½ cup minced sauteed celery. Potato: add 1 cup cooked diced potatoes. Chicken: add ½ cup cooked chicken. Vegetable: add 3/4 cup cooked vegetables. Broccoli: add 1 cup cooked chopped broccoli *soup shown is Cream of Mushroom