Ingredients Jump to Instructions ↓

  1. 2 cups Non-fat dry milk

  2. 3/4 cup Cornstarch

  3. 1/4 cup Instant chicken bouillon

  4. 2 tablespoons Dried onion flakes

  5. 1 teaspoon Crushed dried thyme

  6. 1 teaspoon Crushed dried basil

  7. 1/2 teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. Combine all ingredients and store in airtight container. To substitute for one can condensed soup: Mix ⅓ cup of dry mix with 1¼ cup water in saucepan. Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe. Source: Maxine Von Risen, Stamford (Nebr.) Centennial Cookbook Formatted by: Nancy Filbert; April, 1995 Recipe By :


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