Instant Cream Soup Recipe

Instant Cream Soup

2 c. dry, instant milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
1 t. onion powder
1/2 t. thyme
1/2 t. dried basil
1/4 t. pepper

Combine and store in an airtight container. To use for soup, combine 1/3 c. of the mix and 1-1/2 c. water. Bring to a boil while stirring often. Add a veggie for more flavor, such as diced celery or some sliced mushrooms or diced broccoli. To use for a recipe which calls for a can of soup, use 1/3 c. of the mix and 1-1/4 c. water.

I use this recipe for any soups, casserole dishes, etc. that call for any type of cream soup. It saves me a fortune at the store because one single can of cream of mushroom soup can run nearly a dollar or more. And it doesn’t take any longer to make it this way than it does if you use a can from the store.

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