Creamed Soup Mix Recipe

• 2 c. instant nonfat dry lowfat milk pwdr
• 3/4 c. cornstarch
• 1/4 c. low sodium chicken bouillon
• 2 tbsp. dry onion flakes
• 1 teaspoon crushed basil
• 1 teaspoon crushed thyme
• 1/2 teaspoon pepper

1. Combine all ingredients, mixing well.
2. Store in air tight container.
3. Yields 3 c. mix.
4. When reconstituted its equivalent of 9 to 10 oz can of soup.
5. When using soup mix: combine 1/3 c. mix with 1 1/4 c. water in a saucepan.
6. Cook and stir till thickened.
7. Optional: For cream of celery soup add in 1/4 c. minced celery.
8. For mushroom soup, add in 1/4 c. minced mushrooms.
9. This mix can be kept in a closed container on your cupboard shelf, always ready to use.
10. NOTE: This soup is great when used in warm dishes.

instant nonfat, cornstarch, chicken bouillon, onion, basil, thyme, pepper

Taken from cookeatshare.com/recipes/creamed-soup-mix-55386 (may not work)