Homemade Cream Soup
By: Anonymous
Published: Thursday, December 10, 2009 - 1:28am

Ingredients




2 1/4 cups Nonfat dry milk
3/4 cup Cornstarch
2 tablespoons Dried onion
1 teaspoon Basil
1 teaspoon Thyme
1/2 teaspoon Pepper

Preparation

1 Combine all and store in an airtight container. 2 Sub for one can condensed soup: 1/3 c dry mix and 1 1/4 c cold water. Cook and stir until thickened, or add to recipe. 3 Makes the equivalent of 9 cans of soup. 4 Note: the original recipe called for 1/4 c instant bouillon, I added 1/4 c more dry milk instead. When a recipe calls for a cream of (whatever), I simply add fresh (whatever) along with the soup mix, or sub a veggie more to our liking). Also, if you make the mix when you're going to use a can's worth, the remainder will fit in a large Kraft parmesan cheese shaker.