Cream Soup Base (Gluten - Free)

• 1 cup milk
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 1 teaspoon chicken bouillon granule
• 12 teaspoon salt
• 1 dash pepper

1. In a small saucepan, whisk milk and cornstarch until well blended.
2. Add margarine, salt and pepper.
3. Heat to a boil, stirring frequently.
4. Use in recipes in place of a can of condensed cream of "whatever" soup.
5. Reconstitute soup by adding one cup of water to the recipe.
6. Cream Of Mushroom: Add 1/4 cup chopped canned mushrooms.
7. Cream Of Celery: Add 1/4 cup chopped sauteed celery.
8. Cream Of Chicken: Add 1/4 cup chopped cooked chicken.

milk, cornstarch, butter, chicken bouillon granule, salt, pepper

Taken from www.food.com/recipe/cream-soup-base-gluten-free-226135 (may not work)