Cream soup base
Cream soup base
Ingredients/Components
- cornstarch - 3/4 c
- pepper - 1/2 tsp
- instant nonfat dry milk - 2 c
- dry basil - 1 tsp
- dry onion flakes - 2 Tbsp
- instant chicken bouillon low salt - 1/4 c
- dry thyme optional - 1 tsp
How to make cream soup base:
Combine all ingredients. Makes 3 cups of mix which equals 9 cans soup. Store in fruit jar in cabinet. To reconstitute, use 1/3 cup mix to 1 1/4 cups water (equals 1 can cream soup). Stir over low heat until thick. Add celery, broccoli or mushrooms as desired for specific type of cream soup.Recipe categories: < 15 mins, Time to make, Soups & stews.
Rating:
Related ingredients:
sugar, semi-sweet chocolate, vinegar, shredded coconut, mayo, lemon jello, large ripe tomatoes, sour cream low-fat, lemon or pineapple instant pudding mix, large jar/can sauerkraut, drained
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