Categories: Soup, mixes

Ingredients

• 2 C instant nonfat dry milk
• 3/4 C cornstarch
• 1/4 c reduced sodium chicken or beef bouillon
• 1/2 tsp dried crushed thyme & basil
• 1/4 tsp pepper

Directions

1. Combine all ingredients using a blender.

2. Store in airtight container.

3. Use as a replacement for canned cream soups in recipes. To substitute for one can of condensed cream soup, stir together 1/2 C dry mix and 1 cup water in saucepan. Cook and stir until thickened.

4. The original recipe calls for using 1/3 C mix & 1 C water, but I found that it didn’t get quite thick enough. I also make it in the microwave. I use my 2 C pyrex measuring cup, and cook for 1 min. stir, repeat until thickened. It will thicken as it sits also. It usually takes about 3-4 minutes cooking time. I usually start first, that way, by the time you need it, it has thickened nicely. I have two jars mixed up in my pantry one for beef & one for chicken.

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