Sunday, August 7, 2011

Cream of Mushroom/Chicken Soup

Cream Soup Mix
2 Cups Instant nonfat dry milk powder
3/4 cup cornstarch
1/4 cup chicken boulion granules or 5 cubes of chicken boulion
1 tsp. onion powder
1/2 tsp dried thyme
1/2 tsp. dried basil
1/4 tsp. pepper.
Combine all ingredients; Mix well. Store in airtight container. Yields 3 cups dry mix.

For 1 can of  cream of chicken, celery, or mushroom soup use 1/3 cup of mix and 1 1/4 cup of water in 1 quart saucepan, bring to boil or microwave for 2 1/2-3 mins.  Stir, cool.

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