A REPOST FOR Ms. Robin (because we really kinda like her lots!) INSTANT CREAM SOUP MIX (make the equivalent of 1 (10 3/4 oz) can of Condensed Cream Soup) 2 cups Instant Milk (powdered 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). To make the equivalent of 1 (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 pan. 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, as directed above. VARIATIONS: 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. Cream of Chicken Soup - add 1/2 cup cooked and diced chicken or you may add another 2 TBSP chicken bouillon/base granules. Enjoy!
Posted on: Thu, 16 Jan 2014 19:36:57 +0000
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