Cream Soup
By: Anonymous
Published: Thursday, February 11, 2010 - 9:51pm

Ingredients




cup nonfat dry milk
cup cornstarch
cup vegetable boullion or chicken bullion
2 tablespoons dried onions
1 teaspoon dried basil
1 teaspoon dried thyme
teaspoon pepper
variations recipe in directions
teaspoon seasoned salt
2 tablespoons dried onions

Preparation

1 Combine all ingredients, mixing well. Store in an airtight container untilready to use. 2 To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. 3 Cook and stir until thickened. Add to casserole as you would the canned product. 4 Makes equivalent of 9 cans of soup. 5 I think you could probably vary the spices to suit your own taste or the type ofcasserole you were making. 6 Variations:Mushroom Soup: Add 1/2 C finely chopped mushrooms 7 Celery Soup: Add 1/2 C minced celery 8 Potato Soup: Add 1 C diced potatoes, cooked 9 Chicken Soup: Add 1/2 C diced chicken, cooked 10 Vegetable Soup: Add 3/4 C mixed vegetables, cooked 11 Broccoli Soup: Add 1 C chopped broccoli, cooked 12 Asparagus Soup: Add 1 C chopped asparagus, cooked 13 The variations are endless, limited only to your imagination.