 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
I like to keep this on hand to prepare cream soups I prefer to use instant sure jel, because it does cloud soup as cornstarch does..but in case you can't find instant sure jel...cornstarch will do Ingredients:
2 cups powdered milk |
3/4 cup cornstarch |
1/4 cup chicken bouillon granule |
2 teaspoons dried onion flakes |
2 teaspoons pepper |
2 teaspoons dried basil |
2 teaspoons dried thyme |
2 teaspoons salt |
Directions:
1. Combine and shake all ingredients together and store in an airtight container.
2. to use base:.
3. Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
4. Recipe equals 7 cans of cream soup base.
|
|