Cream Soup Base Recipe

• 2 c. instant non-fat dry lowfat milk
• 2 tbsp. onion flakes
• 1 teaspoon basil and thyme
• 1/4 c. chicken bouillon
• 3/4 c. cornstarch
• 1/2 teaspoon pepper

1. To reconstitute for one can soup add in 1/3 c. mix with 1 1/4 c. water.
2. You can add in celery or possibly broccoli for cream of celery soup same for mushroom soup.
3. Heat till thick as soup.
4. Makes 3 c. or possibly 9 cans soups.
5. Mix thoroughly and store in cold dry place.

instant non, onion flakes, basil, chicken bouillon, cornstarch, pepper

Taken from cookeatshare.com/recipes/cream-soup-base-59294 (may not work)