Ingredients Jump to Instructions ↓

  1. 2 c Instant non fat dry milk

  2. 3/4 c Cornstarch

  3. 1/4 c Instant low sodium

  4. chicken bouillon

  5. 2 ts Dried onion flakes

  6. 1 ts Basil and thyme opt

  7. 2 ts Pepper

Instructions Jump to Ingredients ↑

  1. Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper.

  2. To make the equivalent of one can of soup, use the 1/3 c of the mix and 1 1/2 c water and cook until thickened.

  3. NOTE: Beef bouillon may be used in place of the chicken.

  4. Mushrooms may be added to the sauce for a mushroom soup base.


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